Veracruz-Style Tilapia ("Pescado A La Veracruzana")
Level: Easy
Yield: 4 servings
Total: 30 min
Prep: 10 min
Cook: 20 min
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 325
Total Fat: 16 g
Saturated Fat: 3 g
Carbohydrates: 12 g
Dietary Fiber: 3 g
Sugar: 5 g
Protein: 37 g
Cholesterol: 85 mg
Sodium: 762 mg
Ingredients
- 3 tablespoons olive oil, divided
- 4 (6-ounce) tilapia fillets or other white fish fillets
- Salt and freshly ground black pepper
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 1/2 cups canned crushed tomatoes with juice
- 1 Anaheim chile, stemmed, seeded and cut into thin strips
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 cup pitted and halved green olives
- 1/4 cup capers, drained
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Instructions
- Set the oven to preheat at 350 degrees F.
- Using a medium saut pan, warm 1 tablespoon of the olive oil on medium-high heat. Sprinkle salt and freshly ground black pepper on both sides of the fish fillets. Cook the fillets in the pan until they turn opaque and are just done, roughly 2 minutes on each side. Move the fish to a glass baking dish that holds them closely together.
- In that same pan, add the remaining 2 tablespoons of olive oil and heat over medium-high. Toss in the onion and garlic, cooking until the onion becomes see-through, around 5 minutes. Stir in the tomatoes with their juice, the Anaheim chile strips, bay leaf, and oregano, then bring everything to a boil. Lower the heat to medium, put a lid on, and allow the sauce to simmer as the chiles tenderize, about 6 minutes. Remove the lid, mix in the olives and capers, and continue cooking to let the tastes meld, about 4 minutes. Adjust the sauce's seasoning with salt and pepper as needed.
- Spread the prepared sauce evenly over the fish inside the baking dish. Place in the oven and bake just until the fish warms completely through, approximately 5 minutes. Take the dish out of the oven, remove the bay leaf, and enjoy right away.
About the Dish
Transport your taste buds to Mexico's vibrant Veracruz coast with this irresistible Pescado a la Veracruzana. Flaky tilapia soaks up a bold tomato sauce bursting with briny olives, zesty capers, and mild Anaheim chilespure seafood bliss in just 30 minutes. Swap in snapper or grouper for an authentic twist, and watch weeknight dinners transform into a fiesta!
Rooted in Spanish-Mexican fusion, this staple layers local oregano and chiles with imported olives for unforgettable depth. A quick sear locks in flavor, while simmering sauce infuses every bite. Bake briefly to keep fish moist and tenderdinner's ready before you can say "delicioso!"
Nutrition & Pairings
Each serving packs 37g protein and healthy fats at only 325 calories. Rinse capers or use low-sodium tomatoes to dial down salt. Serve with steamed rice, warm tortillas, or a crisp saladlime wedges add the perfect zing.
Variations & Tips
- Add jalapeos for heat or white wine for acidity.
- Roast fresh tomatoes or sub poblanos for Anaheim chiles.
- Pat fish dry for golden sear; taste sauce before baking.
- Don't skip the bay leafits earthiness shines! Refrigerate leftovers up to 2 days; reheat gently.
Ready to cook? Dive into these coastal flavors and make your kitchen sizzle tonight!
