Veracruz Sauce Recipe for Fish, Chicken or Pork Tenderloin
This is an adaptation of another meal we received from Blue Apron and our favorite of the three. You may recall the recipe I posted for 3 – Chili Beef Chili and talked about this new service (to us) called Blue Apron where you receive groceries and recipes for three meals each week.
It saves you some time on shopping and gets you out of your comfort level by trying new and interesting recipes you just may never get around to.
The entire meal consisted of tilapia that is first lightly browned in a pan and then finished cooking in the sauce. This is all served over yellow basmati rice. The reason I didn’t post the entire recipe is because I think this is a versatile sauce that can be served over not only fish but chicken or pork tenderloin medallions.
The process of starting the cooking process in the frying pan with a little oil and then finishing in the sauce would work for all three. The cooking times may be somewhat different, but I think you’ll find the final results all amazing because the sauce is so good.
A Little Bit on Veracruz
Veracruz is located on the eastern coastline of Mexico right on the Gulf of Mexico. The cuisine is influenced by both traditional Mexican cooking and the ingredients that came into its port town from Spain including spices and grains.
And because it is a coastal area, seafood is an essential ingredient in many of their local recipes although I’m not sure how much tilapia can be found there. I believe a more popular local fish served with this Veracruz sauce would be red snapper or huachinango as it is called in Spanish.