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tilapia (or salmon) veracruz

(1 rating)
AuntieB avatar
Recipe by
Betty Richardson
@AuntieB
Quinlan, TX

I love preparing fish during the week as it is quick & easy (start to table in less than 30 minutes). Flavors reminiscent of Veracruz, Mexico. Spicy (but not hot--unless you want it that way). Enjoy!

(1 rating)
yield 2 serving(s)
prep time 10 Min
cook time 10 Min

Ingredients For tilapia (or salmon) veracruz

  • 2
    6 oz fish fillets (tilapia, salmon, halibut, catfish, crappie)
  • 2 Tbsp
    diced salad olives (green) (or capers)
  • 1 can
    rotel diced tomatoes with green chiles
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    ground black pepper
  • 1
    fresh jalapeno, diced fine (optional)
  • 4 tsp
    extra virgin olive oil (divided use)
  • 1/8 tsp
    sea salt
  • 1 Tbsp
    minced garlic (or 2 cloves, minced)
  • 1/2 tsp
    granulated sugar

How To Make tilapia (or salmon) veracruz

  • 1
    Preheat oven to 425 degrees. Generously grease 8" cast iron skillet or 8" square baking pan. Very lightly salt and pepper fish fillets
  • 2
    Combine Rotel, olives, garlic, cumin, black pepper, jalapeno, sugar and 2 tsp EVOO and set aside. (Sugar counteracts acidity in the tomatoes). **You could substitute plain diced tomatoes or about 1-1/2 cups of grape or cherry tomatoes, halved in lieu of the Rotel.
  • 3
    Put remaining 2 tsp EVOO into skillet & heat on medium high on stove top. When it just starts to smoke, place fish, "pretty side" down, and lightly sear for 1-2 minutes. Turn fish. Remove from heat and pour tomato mixture over fish. Place in preheated oven about 4-5 minutes until fish flakes easily. Serve hot with your favorite pasta or rice and a veg or a beautiful, mixed garden salad.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for TILAPIA (OR SALMON) VERACRUZ:

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