Pescado a la Veracruzana from Made in Mexico: The Cookbook: Classic and Contemporary Recipes from Mexico City (page 206) by Danny Mena and Nils Bernstein

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on November 17, 2019

    Delicious version of Pescado a la Veracruzana. I used fillets and seared the skin in a pan before adding it to the sauce. It came together rather quickly so could do on a weeknight and is also so good that it is great for a dinner party.

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