Best Tilapia Veracruz Style Recipes

Veracruz-Style Tilapia (

Provided by Marcela Valladolid

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, divided
4 (6-ounce) tilapia fillets or other white fish fillets
Salt and freshly ground black pepper
1 small onion, chopped
4 garlic cloves, minced
1 1/2 cups canned crushed tomatoes with juice
1 Anaheim chile, stemmed, seeded and cut into thin strips
1 bay leaf
1 teaspoon dried oregano
1/2 cup pitted and halved green olives
1/4 cup capers, drained

Steps:

Preheat oven to 350 degrees F.
In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.

Veracruz Style Tilapia image

Provided by Kanzeda

Categories Tilapia

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 (6 ounce) tilapia fillets or 4 (6 ounce) red snapper fillets
cooking spray
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper (fresh ground is always better)
1/4 cup chopped cilantro
1/4 cup chopped green olives
1/4 cup prepared salsa
1 (16 ounce) can pinto beans
1 (16 ounce) can diced tomatoes

Steps:

Prepare the broiler by coating the pan with cooking spray.
Coat the fish fillets completely wih cooking spray.
Combine the cumin salt and pepper and sprinkle all over the fish.
The fillets will cook 5 minutes on each side (watch caefully if your fillets are thin).
While fish broils, combine the remaining ingredients to make the salsa.
Serve the fillets with 1/2 cup of salsa.
When spliting the recipe for 2 I will make the entire salsa portion and freeze it for future use, this recipe is also wonderful with lean pork chops.

Tilapia Veracruz Style image

Provided by @MakeItYours

Number Of Ingredients 13

4 Tilapia Fillets (About 1 ½ pound)
2 tablespoons olive oil
½ medium white onion (diced)
2 garlic cloves (finely chopped)
4 Roma tomatoes (diced)
1 bay leaf
1 small sprig of fresh thyme or ½ teaspoon dried thyme
½ teaspoon dried Mexican oregano (finely crushed)
2 pickled jalapeño peppers (sliced)
1/3 cup pimento stuffed olives (whole or sliced)
1 ½ tablespoons capers (drained)
¼ cup dry white wine
Salt and pepper to taste

Steps:

Heat olive oil in a large frying pan over medium heat. Add onion and garlic and sauté for 2-3 minutes, until onion is slightly transparent. Stir in the chopped tomatoes and cover frying pan. Cook for 8 minutes to allow the tomatoes to release their juices.
Add bay leaf, thyme, oregano, jalapeño peppers, olives, capers, and white wine to the frying pan. Season with salt and pepper and keep cooking for 4 minutes to allow the
flavors to blend and the sauce to reduce.
Gently add the fish fillets, spoon some of the tomato sauce over them, and cover with lid again. Cook for about 5-6 minutes until fish is cooked.