• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • Recipes
    • Recipe Index
  • About
    • Contact
    • Testimonials
  • Cookbook
  • Meal Menu
  • Español
  • In our kitchen
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
    • Recipe Index
  • About
    • Contact
    • Testimonials
  • Cookbook
  • Meal Menu
  • Español
  • In our kitchen
×

You are here: Home » Seafood » Tilapia Veracruz Style

Tilapia Veracruz Style

Published: Feb 11, 2016 · Updated: Aug 12, 2018 by Mely Martínez

Jump to Recipe Print Recipe

Tilapia Veracruz Style

This recipe for “Tilapia Fillets Cooked Veracruz Style” is a shortcut to the original recipe of “Red Snapper Veracruz Style”, where the whole fish is cooked in the sauce. When prepared this way, you will have dinner ready in less time and will still be able to enjoy the same authentic flavors of the whole fish version. You can use another type of fish fillets instead of tilapia fillets, since not every fish is available in your areas.

Tilapia Veracruz recipe | Mexican Food Recipes
This is a dish that my husband loves. The combination of tomatoes, olives, capers and herbs is a very versatile mix; if you check the recipe for Chicken Veracruz Style, it is very similar to this one. Have some crusty bread ready to dip into the savory sauce when it’s done.

The State of Veracruz has one of the best cuisines in Mexico; its gastronomy has great influence from Spain from the time of the conquest. Some regions show very particular influence from France, and other parts of the state have a unique cuisine with an African influence due to the number of slaves brought to the country during those times.
If you are a frequent visitor to the blog, you are familiar with the step-by-step pictures with the instructions, but guess what, for this recipe, there will be no pictures of the step-by-step process. Somehow, I erased them from my camera! But, no need to worry, I know you are all great cooks and will do just fine with the instructions.

Tilapia Veracruz Style

JUMP TO FULL INSTRUCTIONS Tilapia Veracruz recipe | Quick and Easy

DIRECTIONS:

  • 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. (Please check the ingredients list below)
  • 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.

Tilapia Veracruz recipe | Authentic Mexican Food Recipes
Serve drizzled with olive oil alongside white rice, or overcooked pasta. Serve with crusty bread.

Tilapia Veracruz recipe

Mely Martínez - Mexico in my Kitchen
Tilapia Veracruz Recipe is a shortcut to the original recipe of “Red Snapper Veracruz Style”. where the whole fish is cooked in the sauce.
5 from 1 vote
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Seafood
Cuisine Mexican
Servings 4
Calories 273 kcal

Ingredients
  

  • 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
  • ⅓ cup pimento stuffed olives whole or sliced
  • 1 ½ tablespoons capers drained
  • ¼ cup dry white wine
  • Salt and pepper to taste

Instructions
 

  • 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.

Serve drizzled with olive oil alongside white rice, or overcooked pasta. Serve with crusty bread.

    Notes

    I just wanted to add that in Veracruz, Spanish olive oil is used when cooking this dish.

    Nutrition

    Serving: 6ozCalories: 273kcalCarbohydrates: 5gProtein: 35gFat: 11gSaturated Fat: 2gCholesterol: 85mgSodium: 351mgPotassium: 691mgFiber: 1gSugar: 2gVitamin A: 560IUVitamin C: 10mgCalcium: 35mgIron: 1.2mg
    Keyword pescado a la veracruzana receta, Tilapia recipe, tilapia recipes easy, Tilapia Veracruz recipe
    Tried this recipe?Let us know how it was!

    Provecho,

    Mely,

    More recipes:
    Quick Fish Fillets with Parsley Sauce
    Pickled Beef Tongue

    Previous Post: « Xec, a Jicama and Citrus Salad from Yucatan
    Next Post: Hojarascas Recipe »

    Reader Interactions

    Comments

    1. More Cowbell

      February 17, 2016 at 4:39 am

      5 stars
      Vera Cruz style is one of my favorites! Thanks for the reminder. We usually do them this way, but last summer I used the "sauce" for fish taco, and they were wonderful!

      Reply
    2. Monica Van Rickley

      February 17, 2018 at 8:55 am

      4 stars
      Good morning- I plan to try this recipe soon. I’ve tried some of you other recipes, they have been delicious.

      I wanted to thank you for this website. I love it! I appreciate your descriptions and step by step instructions. They are quite helpful for a novice in the way of Mexican recipes. I look forward to your emails and I pass on the ones that seem like something my daughter can try. She is new to cooking and is very careful. She must have step by step instructions and yours are just what she needs.

      Gracias

      Reply

    Leave a Reply & Rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    ABOUT ME

    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

    Read more...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    AVAILABLE NOW OUR COOKBOOK!

    Mexican Cookbook
    The Mexican Home Kitchen Cookbook

    The best taco recipes

    • Cod Crispy Fish Tacos
    • Ancho Pepper Shredded Beef for Tacos
    • Tacos Arabes Recipe
    • Papas con Chorizo - Potatoes with Mexican Chorizo

    Popular recipes

    • How to make Rosca de Reyes Recipe
    • Mexican Buñuelos Recipe
    • Champurrado
    • Mexican Hot Chocolate and Homemade Mexican Chocolate Mix Recipes

    AS FEATURED IN:

    JOIN OUR FREE NEWSLETTER




    Categories

    Footer

    MEXICO IN MY KITCHEN IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM. SOME OF THE OUTGOING LINKS ON THIS WEBSITE ARE AFFILIATE LINKS. IF YOU BUY A PRODUCT AFTER CLICKING AN AFFILIATE LINK, I MAY RECEIVE A SMALL PERCENTAGE OF THE SALE FOR REFERRING YOU, AT NO EXTRA COST TO YOU.

    COPYRIGHT © 2021 · MEXICO IN MY KITCHEN. ALL CONTENT, RECIPES AND PHOTOGRAPHS ARE COPYRIGHTED TO MELY MARTÍNEZ AND ARE THE PROPERTY OF MEXICO IN MY KITCHEN. THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT. CONTACT ME TO SEEK REPUBLISHING AND SYNDICATION RIGHTS.

    PRIVACY POLICY · USER SERVICE AGREEMENT