Tilapia Veracruz
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This classic recipe from Veracruz, Mexico is an easy, quick, one-skillet dish that would be perfect over rice or cauliflower rice to soak up all the luscious sauce. We love inexpensive tilapia here, but you could also use snapper or cod.
Ingredients
Olive oil
1½ Tbsp
Uncooked onion(s)
1 medium, thinly sliced vertically
Garlic
4 medium clove(s), minced
Jalapeño pepper(s)
1 large, seeded and finely chopped
Canned diced tomatoes
14½ oz, fire-roasted, undrained
Kosher salt
½ tsp
Dried oregano
½ tsp
Black pepper
½ tsp
Bay leaf
2 leaf/leaves
Sliced pitted green olives
½ cup(s)
Capers
2 Tbsp, drained
Uncooked farm raised tilapia
1 pound(s), 4 (4-oz) fillets
Cilantro
¼ cup(s), chopped
Instructions
1
Heat the oil in a large skillet over medium. Add the onion; cook until softened and starting to brown, stirring occasionally, about 5 minutes. Add the garlic and jalapeño; cook 2 minutes, stirring frequently. Stir in the tomatoes, salt, oregano, black pepper, and bay leaves; bring to a boil. Reduce the heat to medium-low; cover and cook for 5 minutes.
2
Stir in the olives and capers. Nestle the fillets into the pan, spooning some of the sauce over the top. Cover and cook over medium-low until the fish flakes easily when tested with a fork, 7 to 10 minutes. Garnish with cilantro.
3
Serving size: 1 fillet and about ½ cup sauce
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.