Tilapia Veracruz
4
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
1.5 Tbsp
Uncooked onion(s)
1 medium
Garlic
4 medium clove(s)
Jalapeño pepper(s)
1 large
Canned diced tomatoes
14.5 oz
Kosher salt
0.5 tsp
Dried oregano
0.5 tsp
Black pepper
0.5 tsp
Bay leaf
2 leaf/leaves
Sliced pitted green olives
0.5 cup(s)
Capers
2 Tbsp
Uncooked farm raised tilapia
1 pound(s)
Cilantro
0.25 cup(s)
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
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