I have searched the group and noticed that a recipe was posted back in
2003 ( and, I'm sure, since then), but last night Sally and I were
guests at a Christmas dinner party given by the state of Veracruz, and
we were served Huachinango a la Veracruzana (along with some other
traditional "sides". After dinner, the guys were treated to Veracruz
cigars and Presidente brandy. Nice evening. Sally didn't do the
cigars. The snapper was very traditional, as I have had and cooked many
times, but was served in a nice up-to-date presentation, on a bed of
Roasted Red Pepper Risotto. Ummm.

Mexicans are just like those in any other country (especially the U.S.)
and are serving a "new" Mexican cuisine in restaurants, which is more
appealing... more adventurous and more attractive. Cooking evolves, as
does presentation. That was certainly evidenced last night with the
room full of Mexicans raving about the presentation of the dish that
they all eat frequently in Veracruz.

Last month, when I attended the first-ever cooking class at the
Ritz-Carlton Cancun's new Culinary Center, the first dish cooked in the
school was Snapper Veracruz. It had a nice twist, as there was the
additional ingredient of raisins. Really nice contrast to the olives
and capers. It also used a couple of canned ingredients to make it more
modern-kitchen-friendly. I thought it might be a nice time to re-visit
the dish with a little update:

28 Ounces of Canned, Drained Diced Tomatoes (reserve juice)
1/4 Cup EVOO.
1/4 Cup finely-chopped White Onion.
3 Cloves finely-chopped Garlic.
3 Bay Leaves.
2 Tablespoons Chopped Parsley.
1 Teaspoon Mexican Oregano.
1/3 Cup Green Olives, very coursely-chopped.
2 Tablespoons Golden Raisins.
1 Tablespoon Capers, Drained.
4 Pieces of Red Snapper Filets (6 oz. each).
3 Cups Mexican Rice (recipes everywhere for this... I'm not posting).

Preheat oven to 425 degrees.

Heat Oil in a large skillet over medium-high heat. Add Onions and stir
one minute. Add Garlic and stir 30 seconds. Add Tomatoes and cook one
minute. Add Bay Leaves, Parsley, 1/4 Cup reserved Tomatoe Juice.
Simmer until the sauce thickens.

Add olives, raisins and capers. Season with salt and pepper to taste.

Spread 3 Tablespoons of sauce on the bottom of a 15 X 10 baking dish
and arrange the fish on top. Sprinkle the fish with salt and pepper
then spread the remaining sauce on top. Bake uncovered until the fish
is opaque in center (about 10 minutes). Plate it with Mexican Rice...
or, whip up some Roasted Red Pepper Risotto and present the fish on
top... maybe sautee some green and white asparagus to serve with it for
nice presentation of colors with the tomato sauce. Like Chiles en
Nogada, it was .rRed, white and green... the colors of the Mexican
flag.

Jack
www.MexicoTravelAndLife.com