Tilapia Veracruz
Tilapia Veracruz Style is a vibrant and delectable Mexican dish that brings the bold flavors of golf of Mexico to your dinner table. Try this shortcut recipe to the original “Red Snapper Veracruz Style” for a quick and flavorful meal.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 Tilapia Fillets (About 1 ½ pound)
- 2 tablespoons olive oil
- ½ medium white onion (diced)
- 2 garlic cloves (finely chopped)
- 4 Roma tomatoes (diced)
- 1 bay leaf
- 1 small sprig of fresh thyme or ½ teaspoon dried thyme
- ½ teaspoon dried Mexican oregano (finely crushed)
- 2 pickled jalapeño peppers (sliced)
- 1/3 cup pimento stuffed olives (whole or sliced)
- 1 ½ tablespoons capers (drained)
- ¼ cup dry white wine
- Salt and pepper to taste
Instructions
- 1
Heat olive oil in a large skillet over medium heat. Add onion, garlic, and sauté for 2-3 minutes until the onion is slightly transparent. Stir in the chopped tomatoes and cover the saute pan. Cook for 8 minutes to allow the tomatoes to release their juices.
- 2
Add bay leaf, thyme, oregano, jalapeño peppers, olives, capers, and white wine to the frying pan. Season with salt and pepper and cook for 4 minutes to allow the flavors to blend and the sauce to reduce.
- 3
Add the fish fillets, spoon some tomato sauce over them, and cover with the lid again. Cook for about 5-6 minutes.
- 4
Gently twist the fork and pull up some of the fish. If it flakes easily, without resistance, the fish is done and ready to eat.