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Tilapia Veracruz recipe

Tilapia Veracruz Recipe is a shortcut to the original recipe of “Red Snapper Veracruz Style”. where the whole fish is cooked in the sauce.
Course Seafood
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 273kcal
Author Mely Martínez - Mexico in my Kitchen

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
  • 1/3 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: 6oz | Calories: 273kcal | Carbohydrates: 5g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 351mg | Potassium: 691mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11.2% | Vitamin C: 12.1% | Calcium: 3.5% | Iron: 6.8%