Veracruz Sauce (for Chicken or Fish a la Veracruzana)
A vibrant Veracruz-style sauce, blending Mexican and Mediterranean flavors with tomatoes, olives, capers, and chiles, perfect for enhancing grilled fish or chicken.
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Instructions
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Preheat oven to 300 F (150 C).
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Prepare 3 pounds of whole red snapper (cleaned, scales removed, head/tail on) or 2 pounds of fillets by pricking both sides with a fork.
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In a shallow baking dish, marinate the fish for 1 hour in a mixture of 2 tablespoons lime juice, a pinch of salt, pepper, nutmeg, and 2 cloves diced garlic.
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For the sauce, warm oil in a medium saucepan over medium heat, then briefly saute 2 to 3 cloves of garlic.
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Add tomatoes and onions to the pan, cooking over low heat for 20 minutes until softened.
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Stir in jalapeño, olives, oregano, capers, water, and salt, then simmer for 5 minutes.
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Pour the Veracruz sauce over the marinated fish and bake for 30 minutes, turning once during cooking.