Notes: Huachinango a la Veracruzana (Veracruz-Style Red Snapper) is a classic fish dish from Veracruz, Mexico. It combines the use of olives and capers give something of a Spanish-Mediterranean flavor to the Mexican preparation. Traditionally, a whole red snapper is used, gutted and de-scaled and marinated in lime juice, salt, pepper, nutmeg and garlic. A sauce is made of onions, garlic, tomato, jalapenos, olives and herbs, and the fish is baked with the sauce until tender.
The dish is traditionally served with Mexican-style white rice but we wanted to change the rice to represent Costa Rica. We chose to make a version of arroz guacho because the flavors go perfect with the Veracruzano. One big characteristic of the arroz guacho is that it still has a lot of liquid when finished. Our version has less liquid than a traditional recipe.
Preparation: Pargo is seasoned and put into a pan with white wine, fish stock, olives, cherry tomatoes, roasted red peppers and glazed onions. The pan is covered and placed into the oven until cooked. Meanwhile arroz guacho is warmed up on the stove until just heated through. When the fish is finished the guacho is placed in the center of a plate and the fish on top. The other ingredients in the pan are placed on top of the pargo as garnishes.