What is the name of the Veracruz-style dish of red snapper with olives and capers?

The Veracruz-style dish of red snapper with olives and capers is Huachinango a la veracruzana. Its name literally identifies both the fish and the regional cooking style: huachinango means red snapper, while a la veracruzana means Veracruz-style.

The dish is associated with Veracruz, Mexico, and combines local Mexican ingredients with strong Spanish and Mediterranean influences. Olives and capers contribute the briny flavor, while tomatoes, onion, garlic, jalapeños, herbs, and sometimes raisins form the sauce. Lime, salt, pepper, garlic, and other seasonings may be used to marinate the fish.

Traditionally, a whole red snapper is baked with the tomato-based sauce, although fillets and other rockfish may be substituted. It is commonly served with roasted potatoes and Mexican-style white rice.

A common mix-up is treating any fish in tomato sauce as huachinango a la veracruzana. The defining combination is the Veracruz preparation and its characteristic briny ingredients, especially olives and capers.