Servings: 4 | Prep time: 5 min | Cook time: 15 min
Like many Latin American dishes, the veracruzana sauce is a mix of Old World and New World ingredients, combining the olives with tomatoes and the chiles. Our Molli version of Veracruz has Morita peppers to add a smoky flavor.
The cuisine of Veracruz, the site at which Hernán Cortés first landed, often combines elements from different cultures: Africa, India, Japan, Spanish and the local cuisine. In its home state, the pescado a la veracruzana is the common party and celebration dish, much like mole poblano is in Puebla and Central Mexico.
A very popular dish in the golf coast of Mexico.
- 1 jar Molli Veracruz cooking sauce
- 4 fillets firm-flesh fish (snapper, maji-maji, cod, grouper) You can use Tilapia but we do not recommend eating Tilapia at all
- 2 tbsp butter You can substitute with you preferred oil
Rinse fish fillets, pat dry and sprinkle with salt and pepper.
Melt butter in a large skillet, add the fillets and brown on both sides (1-2 minutes).
Pour sauce over fish. Cover skillet and cook for 10 minutes or until fish is fully cooked. Serve with rice on the side. Provecho!