Comments on: Fish Veracruz (Pescado Veracruzana)

By: Marc

Marc — Wed, 07 Jun 2023 00:36:45 +0000

In reply to Chris Gilbey. Hi Chris I'm happy to hear you enjoyed this. I posted this 14 years ago so it's good to hear it still holds up. Good call on the habanero!

By: Chris Gilbey

Chris Gilbey — Tue, 06 Jun 2023 12:51:06 +0000

This is a superb recipe! Made it this evening, using small Ocean Perch fillets. I didn't have the chili from the recipe so used half a habanero, chopped up. It was beautiful.

By: Marc Matsumoto

Marc Matsumoto — Mon, 22 Apr 2019 11:40:43 +0000

In reply to Claire. Hi Claire, I' m so glad to hear you enjoyed this. It's such an old recipe(made this back in 2007), but it's good to hear that someone is still using it.

By: Claire

Claire — Fri, 19 Apr 2019 16:14:00 +0000

This is a great recipe. We have made several different recipes of this and this was by far the best. I made it exactly as written, which I like to do first before “tweaking” it...so many people change the recipe into something completely different! BUT, I had some left over fresh chard and collard greens and added that, and it was great. We used the left over sauce for a Veracruzano version of shakshuka for breakfast. Thanks

By: Thomas Abraham

Thomas Abraham — Mon, 16 Nov 2015 21:49:52 +0000

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Read More: norecipes.com/fish-veracruz-recipe-pescado-veracruzana/

By: Peepper Gonzalez

Peepper Gonzalez — Sat, 14 Feb 2015 16:34:00 +0000

I agree.
Ingredients OK, procedure wrong.

By: Peepper Gonzalez

Peepper Gonzalez — Sat, 14 Feb 2015 16:33:00 +0000

This should be like "pescado frito con salsa" (fried fish with sauce). Ingredientes are OK, The way you put it together is not. Is delicious and tasteful, but once you try real "Pescado a la veracruzana" never going back to this. The flavor you get in athentic recipe is smother and aromatic..

By: Mexican Cook

Mexican Cook — Mon, 24 Mar 2014 19:21:00 +0000

Should be called "Veracruzano-inspired," instead; very few authentic ingredients, the procedure is all off. This recipe is definitely not meant for salmon, as this fish's flavor overpowers the subtle combination of the herbs. Definitely a recipe for non-Mexicans.

By: Lulu

Lulu — Sat, 15 Feb 2014 02:34:00 +0000

I used this recipe with sockeye salmon tonight. It is delicious! Very healthy and flavorful. This recipe is a keeper, thank you!

By: westward jen

westward jen — Tue, 23 Apr 2013 17:47:00 +0000

Made this last night. Fabulous with any fish, but I am using the left over sauce for shrimp tonight. I will definitely make this for company; easy and delicious! A new favorite.