Tilapia Veracruz-Style

Cooking With Nicolle - Seafood - Tilapia Veracruz
Cooking With Nicolle - Seafood - Tilapia Veracruz
Cooking With Nicolle << Seafood << Tilapia Veracruz- Style
Cooking with Nicolle at Riegelmann's Appliance
Tilapia Veracruz-Style

Ingredients
Tilapia Veracruz-Style
  • 4 Tbsp. olive oil
  • 4 tilapia fillets
  • Sea Salt
  • Ground Pepper
  • 1 small onion, thin sliced
  • 1 1/2 – 2 tsp. minced garlic

  • 1 can (14.5 oz) crushed tomatoes, undrained (1 ½ cups)
  • 1 Anaheim chile, stemmed, seeded and cut into thin strips
  • 1 bay leaf
  • 1 tsp. dried Oregon
  • 1/2 cup green onions, halved and pitted
  • 1/4 cup capers, drained

Directions
Seared Salmon with Artichokes and Liguiran Olives
  1. Preheat convection oven to 325 degrees F. (350-degree regular).
  2. In medium sauté pan, heat 2 Tbsp oil over medium-high heat.
  3. Place tilapia pieces in pan, season with salt and pepper.
  4. Sauté until fillets are opaque and cooked through about 2 minutes per side.
  5. Transfer fillets to a glass baking dish to fit snugly.
  6. Cover.
  7. If your pan in not big enough to sauté all fillets at once, do in two batches.



  8. In same pan, heat remaining oil.
  9. Add onion and garlic; cook until onion is soft about 4 minutes.
  10. Add tomatoes, chile, bay leaf and oregano.
  11. Bring to a boil; reduce heat to medium.
  12. Cover and simmer about 5-6 minutes until chile is soft.
  13. Add in olives and capers; cook 4 minutes.
  14. Season with salt and pepper as desired.
  15. Pour sauce over fillets in glass dish.
  16. Bake in oven to heat fillets, about 5 minutes.
  17. Discard bay leaf and serve over steamed rice.

Cooking with Nicolle at Riegelmann's Appliance
Cooking With Nicolle << Seafood << Tilapia Veracruz- Style

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