Best Tilapia Veracruz Recipes

VERACRUZ-STYLE TILAPIA ("PESCADO A LA VERACRUZANA")

Steps:

• Preheat oven to 350 degrees F.
• In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
• In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
• Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.

ABUELO'S TILAPIA VERACRUZ

Steps:

• Season 2 Tilapia filets with Lawry's seasoned salt.
• Place 1 tablespoon clarified butter in sauté pan.
• Preheat pan over medium flame.
• Place Tilapia filets in sauté pan with the skin side facing up.
• Sauté for 1 minute.
• Turn filets and place in oven at 400F for 2 minutes to finish.
• Prepare Veracruz sauce and ladle sauce over fish, leaving the ends of the fish exposed.
• For the sauce:.
• Heat butter over medium heat.
• Add garlic, scallops and shrimp.
• Saute for 1 minute.
• Add tomatoes, poblano strips and seasoning. Continue cooking for 30 seconds.
• Add white wine to mixture and reduce.
• Add Bloody Mary Mix, chile guero and olives. Continue cooking for 1 minute.
• Remove from flame and pour over fish.
• Note: Make sure the edges of the fish are not covered with sauce. Sauce should be bright and loose, not thick and dry.

VERACRUZ STYLE TILAPIA

Steps:

• Prepare the broiler by coating the pan with cooking spray.
• Coat the fish fillets completely wih cooking spray.
• Combine the cumin salt and pepper and sprinkle all over the fish.
• The fillets will cook 5 minutes on each side (watch caefully if your fillets are thin).
• While fish broils, combine the remaining ingredients to make the salsa.
• Serve the fillets with 1/2 cup of salsa.
• When spliting the recipe for 2 I will make the entire salsa portion and freeze it for future use, this recipe is also wonderful with lean pork chops.

TILAPIA (OR SALMON) VERACRUZ

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.

TILAPIA VERACRUZ STYLE

Steps:

• 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.

TILAPIA VERACRUZ

Steps:

• Rinse fish, pat dry, and arrange on lightly oiled 9x13-inch baking dish. Brush with olive oil and lemon or lime juice, salt and pepper, and sprinkle with oregano. Refrigerate while making sauce. Heat 1 tablespoon oil in nonstick frying pan over medium-high heat. Add green pepper, onion, garlic, and water; cook, stirring often, until vegetables are tender-crisp (about 3-5 minutes). Add chiles, olives, 3 tablespoons lemon or lime juice, cinnamon, and white pepper; cook for 1 minute. Add tomatoes to pan and bring mixture to a boil. Boil, uncovered, stirring often, until sauce is slightly thickened (about 5 minutes). Remove fish fillets from the refrigerator. Pour sauce over fish. Bake in a 350° oven until fish is just opaque but still moist in the thickest part (about 10-15 minutes); cut to test. To serve, transfer fish and sauce to individual serving plates and sprinkle with capers. Fun Fact: It is believed that Francis Scott Key, a Maryland lawyer, wrote America's national anthem on September 14, 1814, while watching the bombardment of Fort McHenry in Baltimore Harbor. Congress adopted his song, "The Star-Spangled Banner," as the national anthem of the United States in 1931.

TILAPIA VERACRUZ

Steps:

• Heat oven to 400°F.
• Mix dressing and juice. Place fish in 13x9-inch baking dish; drizzle with 1/2 the dressing mixture. Toss tomatoes and olives with remaining dressing mixture.
• Bake fish 20 min.; top with tomato mixture and cheese. Bake 5 min. or until cheese is melted and fish flakes easily with fork.
• Sprinkle with cilantro.