TILAPIA (OR SALMON) VERACRUZ

TILAPIA (OR SALMON) VERACRUZ image

Provided by Betty Richardson

Categories Fish

Time 20m

Number Of Ingredients 10

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2 6 oz fish fillets (tilapia, salmon, halibut, catfish, crappie)
2 Tbsp diced salad olives (green) (or capers)
1 can(s) rotel diced tomatoes with green chiles
1/2 tsp ground cumin
1/2 tsp ground black pepper
1 fresh jalapeno, diced fine (optional)
4 tsp extra virgin olive oil (divided use)
1/8 tsp sea salt
1 Tbsp minced garlic (or 2 cloves, minced)
1/2 tsp granulated sugar

Steps:

1. Preheat oven to 425 degrees. Generously grease 8" cast iron skillet or 8" square baking pan. Very lightly salt and pepper fish fillets
2. Combine Rotel, olives, garlic, cumin, black pepper, jalapeno, sugar and 2 tsp EVOO and set aside. (Sugar counteracts acidity in the tomatoes). **You could substitute plain diced tomatoes or about 1-1/2 cups of grape or cherry tomatoes, halved in lieu of the Rotel.
3. Put remaining 2 tsp EVOO into skillet & heat on medium high on stove top. When it just starts to smoke, place fish, "pretty side" down, and lightly sear for 1-2 minutes. Turn fish. Remove from heat and pour tomato mixture over fish. Place in preheated oven about 4-5 minutes until fish flakes easily. Serve hot with your favorite pasta or rice and a veg or a beautiful, mixed garden salad.