Pollack Veracruz

Monday May 5

We like to make a fish Veracruz for Cinco de Mayo, because the weather usually calls for something light. We found a number of recipes on the web, and chose this one as the most genuine, because the guy's restaurant is actually in Veracruz.

We didn't have a whole red snapper (this is Ohio, for god's sake), so we had to use (Jackson) pollack fillets, and skip the marinating step. Oh, and there is no way we would put in six pickled chiles. We used ONE HALF of one of our own home-grown-and-pickled jalapeños, and that was plenty, even for the Son of New Mexico himself.

Even styrofoam would taste good in the sauce that resulted, though.