Tilapia Veracruz Style is a vibrant and delectable Mexican dish that brings the bold flavors of golf of Mexico to your dinner table. This sumptuous recipe combines the delicate taste of tilapia fillets with a zesty tomato-based sauce bursting with olives, capers, and jalapeños. Tilapia Veracruz Style will transport your taste buds to the sun-soaked shores of Mexico with every bite, perfect for a festive family dinner or a romantic meal.
Tilapia Veracruz Style | Tilapia a la Veracruzana
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. 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.
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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 impact due to the number of enslaved people brought to the country during those times.
Frequently Asked Questions About Tilapia a la Veracruzana.
Before I share my recipe, I will answer the questions I usually get about this homemade recipe.
What is Veracruz Style?
Veracruz style, or "a la Veracruzana," refers to a culinary tradition that hails from the state of Veracruz, a region known for its rich cultural history and thriving port city. Veracruz has long been a melting pot of flavors and ingredients, combining Spanish, indigenous, and Afro-Caribbean influences.
The state of Veracruz has an abundant seafood source, often prepared with a vibrant and zesty tomato mixture. Key ingredients such as green olives, capers, and jalapeños provide a unique blend of flavors, while colorful bell peppers, onions, and tomatoes add texture and depth to the dish. Aromatic herbs like fresh cilantro, oregano, and bay leaves bring a fragrant touch to Veracruz-style recipes, creating a harmonious balance of flavors that celebrate the region's rich culinary heritage.
What kind of fish is the best for Veracruz-style fish
While Tilapia Filets are a popular choice for Veracruz-style-fish Filets due to their affordability and mild flavor, several other fish options work well with this preparation. Some of the best alternatives include:
Red Snapper: Known as "Huachinango" in Mexico, Red Snapper is a traditional choice for Veracruz-style dishes. It has a slightly sweet, firm, and flaky texture that holds up well to the bold flavors of the sauce.
Grouper, Halibut, Cod, Mahi Mahi, and Catfish are great alternatives. Remember to look for a firm, delicate, flaky texture and a mild flavor that pairs well with the robust sauce.
Whichever fish you choose, it's essential to select fresh white fish filet and avoid overcooking them to ensure a delicious and tender Tilapia Veracruz-style.
How to Store Tilapia Veracruz Style
To maintain the freshness and flavor of your leftovers, follow these simple steps:
Before storing, let the cooked Tilapia Veracruz Style cool down to room temperature. Once the dish has cooled, carefully transfer the tilapia fillets and sauce to an airtight container. Next, place the sealed container(s) in the refrigerator. Properly stored, Tilapia Veracruz Style will typically last for 2-3 days.
If you'd like to store Tilapia Veracruz Style for an extended period, you can freeze it instead. First, wrap the fish fillets and sauce separately in plastic wrap, then place them in airtight containers or freezer-safe bags. Frozen Tilapia Veracruz Style should maintain its quality for up to 2-3 months, but it's best to consume it within that timeframe for optimal taste and texture.
When ready to enjoy your stored Tilapia Veracruz Style, thaw it in the refrigerator overnight if it's frozen. Reheat gently in a saucepan over low heat or a preheated oven at 325°F (160°C) until the fish is heated and the sauce simmering.
How to make Tilapia Veracruz Style
Here's a simple recipe for preparing Veracruz-style fish:
Ingredients:
- Tilapia fish fillets ( red snapper, grouper, or another firm white fish is ok)
- Olive oil
- Medium or small onion sliced
- Garlic
- Roma tomatoes
- Bay leaves
- Fresh thyme
- Dried Mexican oregano
- Pickled jalapeño peppers
- Pimento stuffed green olives
- Capers
- Dry white wine
- Salt and black pepper, to taste
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!
Directions:
- Heat olive oil in a large skillet over medium heat. Add onion, garlic, and sauté for 2-3 minutes until the onion is slightly transparent. Stir in the chopped tomatoes and cover the saute 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 cook for 4 minutes to allow the flavors to blend and the sauce to reduce.
- Add the fish fillets, spoon some tomato sauce over them, and cover with the lid again. Cook for about 5-6 minutes.
- Gently twist the fork and pull up some of the fish. If it flakes easily, without resistance, the fish is done and ready to eat.
Provecho,
Mely,
Serve your Tilapia Veracruz Style drizzled with olive oil alongside white rice or overcooked pasta. Serve with crusty bread.
Provecho,
Mely,
What To Serve With Tilapia Veracruz Style
A great way to serve your tilapia is with white rice or overcooked pasta and a crusty roll for a satisfying meal. For a healthier alternative to rice, consider serving your fish with cooked quinoa. If you want a protein pack meal, add black beans. For a low-calorie meal, brighten your plate with a mix of grilled or steamed vegetables, warm, soft corn tortillas, and a few drops of fresh lime juice. Tortillas are perfect for scooping up the flavorful sauce of the Tilapia Veracruz dish and creating tasty, impromptu tacos.
More Authentic Mexican Recipes:
If you enjoyed this recipe for tilapia Veracruz style, take a look at some of these other authentic Mexican recipes:
- Quick Fish Fillets with Parsley Sauce
- Easy Fish Filets
- Fish Filets al Ajillo (Garlic)
Pickled Beef Tongue
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📖 Recipe
Tilapia Veracruz
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 skillet over medium heat. Add onion, garlic, and sauté for 2-3 minutes until the onion is slightly transparent. Stir in the chopped tomatoes and cover the saute 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 cook for 4 minutes to allow the flavors to blend and the sauce to reduce.
- Add the fish fillets, spoon some tomato sauce over them, and cover with the lid again. Cook for about 5-6 minutes.
- Gently twist the fork and pull up some of the fish. If it flakes easily, without resistance, the fish is done and ready to eat.
David
I made this for dinner tonight and everyone loved it. I served it over cavatappi pasta. I used red wine and petite diced tomatoes as that is what was in the larder. I will make this again, because my family will insist. Thank you.
Monica Van Rickley
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
More Cowbell
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!