Tilapia Veracruz

13 Reviews
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Photo: Brian Woodcock; Styling: Cindy Barr 
Yield
Serves 4 (serving size: 1 tilapia fillet and 1/2 cup sauce)
By Carolyn Tesini
April 2014
RECIPE BY Cooking Light

Spanish and Mexican flavors combine in this quick fish dish. Serve with steamed rice and sautéed spinach.

Ingredients

  • 4 (4-ounce) tilapia fillets
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups prechopped onion
  • 1 tablespoon chopped fresh oregano
  • 4 garlic cloves, sliced
  • 1 yellow bell pepper, thinly sliced
  • 2 cups chopped tomato
  • 1 tablespoon capers, rinsed and drained
  • 2 ounces pimiento-stuffed green olives, halved (about 20)
  • 1 jalapeño pepper, thinly sliced

Nutritional Information

  • Calories 211
  • Fat 7.2g
  • Satfat 1.2g
  • Monofat 4.1g
  • Polyfat 1.4g
  • Protein 25g
  • Carbohydrate 14g
  • Fiber 3g
  • Cholesterol 57mg
  • Iron 1mg
  • Sodium 532mg
  • Calcium 49mg

How to Make It

Step 1

Sprinkle fish evenly with pepper and salt. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add fish to pan; cook 3 minutes or until browned on one side. Remove fish from pan.

Step 2

Add onion, oregano, garlic, and bell pepper to pan; sauté 4 minutes. Stir in tomato and remaining ingredients; bring to a simmer.

Step 3

Arrange fish on top of tomato mixture, browned sides up. Cover, reduce heat to medium, and simmer 3 minutes or until fish flakes easily with a fork.

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Ratings & Reviews

daneanp's Review

Nsparks
February 05, 2015
This was very flavorful but I used kalamata olives as we had some on hand and we needed to sub sole because our market was out of tilapia (I couldn't believe it). We found the amount of jalapeno to be just right after I removed the stem and the seeds - cut it super thin. Saffron rice and cubed ripe avocado on the side. Will make again.

Sweetpea's Review

yorkiegirl
October 18, 2014
N/A

sarakroe's Review

Sweetpea
August 13, 2014
My brother raved about this dish. I cut it down for one serving just for him one night. We were eating meat in our meal and he is a pescatarian. I didn't have the olives in the recipe, so I used kalamata and he said it was a great choice!

EllenDeller's Review

daneanp
July 05, 2014
Made this for lunch yesterday, and it was great. I would definitely make it for dinner and for company. My only change was to use canned Rotel chiles and tomatoes (which eliminated the need for the jalapeno) and double the capers. We had this with a side of seasoned black beans instead of rice, and we didn't feel the need for another vegetable. I strongly advise weighing your olives, as they come in some many different sizes. We had queens in the fridge, and thus it only took 8 of them to make a full 2 oz. I also sliced the olives rather than halving them, which helped to disperse the flavor.

LDombeck's Review

emanymton03
May 04, 2014
Really good and easy. I omitted the jalapeno, but still very flavorful. Will make again.

yorkiegirl's Review

LDombeck
April 24, 2014
This is terrific! The combination of ingredients was perfection. I used less jalapeños which suited us better. This recipe was quick, easy and delicious.

emanymton03's Review

sarakroe
April 08, 2014
This recipe had just an odd mix of flavors. The green olives were way too much. You couldn't even taste the capers. I would not make this again.

Nsparks's Review

steponme
April 03, 2014
N/A

steponme's Review

redenton
April 01, 2014
This was delicious, however, I had to 86 the jalapeños off to the side of my plate, it was so hot, that I couldn't taste. After my taste buds recovered, I was able to savor the flavor;-). Next time I'll cut way back on the jalapeño.

MoniqueR83's Review

Nofusscook
March 27, 2014
Omitted the jalapeno from this recipe and it was still very delicious. I had to tweak the simmer time as my fish was still undercooked. After 10 or so minutes, the fish flaked beautifully and the end result was amazing. I also served this with whole wheat quinoa instead of rice and a quickly sautéed garlic spinach.