Huachinango a la Veracruzana

Huachinango a la Veracruzana, or Veracruz-style red snapper, is a fish dish from Veracruz, Mexico, often described as the state signature culinary creation. The preparation blends Spanish cooking techniques with pre-colonial Mexican methods, its use of olives and capers reflecting Mediterranean influence from Spain. A whole red snapper is cleaned and marinated in lime juice, salt, pepper, nutmeg and garlic, then baked in a sauce of onions, garlic, tomato, jalapenos, olives and herbs, sometimes with capers and raisins; rockfish is used when red snapper is unavailable. It is traditionally served with small roasted potatoes and Mexican-style white rice. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/