Tilapia Veracruz

Tilapia Veracruz Style is a vibrant and delectable Mexican dish that brings the bold flavors of golf of Mexico to your dinner table. Try this shortcut recipe to the original “Red Snapper Veracruz Style” for a quick and flavorful meal.

Course Seafood

Cuisine Mexican

Keyword pescado a la veracruzana receta, Tilapia recipe, tilapia recipes easy, Tilapia Veracruz recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 273kcal

Author Mely Martínez

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.

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

Notes

Spanish olive oil is used when cooking this dish in Veracruz, Mexico. Also, Mazanilla Spanish olives are the traditional olives for this dish, but any green olives are good too. If you need to substitute the white wine, try chicken broth.

Nutrition