Veracruzana Style Tilapia is a classic and native recipe from the state of Veracruz, Mexico. It is said that when the Spanish arrived in Mexico, they reached the coast and settled in the state located on the Gulf of Mexico, Veracruz, giving birth to this recipe. The ingredients in this recipe are a mix of the old and the new world, making this recipe Mestizo, very much like so many other of our recipes. This dish can be prepared all year round, but it is quite perfect for the Lent season. I use tilapia for the dish because in my house it was always made with this fish, but you can also use cod or any white fish.
Enjoy!
You may find all these ingredients in our market or at a Hispanic Supermarket in your area.
Veracruzana Style Tilapia
- March 12, 2021
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Ingredients
- 4 Tilapia Fillets
- 1 8 oz Can Tomato Sauce
- 3 Tomatoes
- 1 White Onion
- ½ Green Bell Pepper
- ½ Yellow Bell Pepper
- 12 Green Olives
- 2 Teaspoons Capers
- 2 Bay Leaves
- 1 tablespoon of dried Oregano
- 2 Garlic Cloves
- Olive Oil
Directions
- Step 1
- Season the tilapia fillets with salt and set aside.
- Step 2
- Slice the onion, bell peppers and tomatoes and set aside.
- Step 3
- Add olive oil to a hot skillet and add the onion and garlic and cook until the onion softens, then then add the tomato with the bell pepper. Let cook for 3-4 minutes.
- Step 4
- Add the tomato sauce with the olives, capers, bay leaves and oregano.
- Step 5
- Mix and add the tilapia fillets. Let cook for 10-12 minutes, until filets are done cooking, turning filets halfway through.
- Step 6
- Serve with white rice.
