Tilapia Veracruz is one of my household’s favorite. Healthy. Delicious. I can eat the entire dish for under 1,000 calories. (Not that anyone needs to eat an entire dish.) And it’s easy. I’ve been making this for years and it still gets requested on a regular basis!
I eat just the fish and veggies. Husband prefers to eat it with yellow rice. You can also serve white or brown rice with it. I haven’t tried red beans & rice, but you could also give that a try.
When I was getting ready to write this post, I actually had to go look up “Veracruz.” Obviously I knew it was a place….I just wasn’t sure quite where south of the border. The region- and this recipe- seem to be unique in that they combine traditional Mexican cooking infused with spices/influence from Spain. I have to be blunt- I thought almost all Mexican cooking had been heavily influenced by Spain (the original settlers)
I have no idea where I originally found this recipe. It is one of those that has been adjust a few times, and made the transfer from cookbook to cookbook. I searched online, and it appears there are multiple variations of this recipe. So enjoy my version…and feel free to experiment. Add some jalapeño. Some garlic. Maybe some black or green olives.
If you like this recipe, you might also like “White Chicken Enchiladas” or “Pico de Gallo.” Check them out!
Tilapia Veracruz (Pescado A La Veracruzana): Healthy, Easy, Delicious
- 1 Tbsp. olive oil
- 1 red pepper thinly sliced
- 1 green pepper thinly sliced
- 3/4 C. white onion thinly sliced
- 2 14 oz. cans diced tomatoes w/ jalapeños
- 1/4 tsp. dried oregano
- 3-4 dashes tabasco sauce
- 3-4 tilapia fillets
- Dash salt & pepper
- Mise en place. Pre-heat oven to 350°. Coat glass baking dish with non-stick spray (or grease with butter). Place fish in prepared dish. Dash with salt & pepper.
- Heat oil in a large skillet over medium heat. Add pepper and onions. Cook 4 minutes. Add tomatoes and oregano. Cook 3 minutes. Stir in hot sauce.
- Place vegetable mixture over prepared fish.
- Bake at 350° for 25 minutes or until fish flakes easily. Serve with rice if desired. (Yellow best; brown and white also an option).
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