Tilapia Veracruz

Spanish and Mexican flavors integrate on this brief fish dish tilapia. Served with steamed rice and sautéed spinach.


  • 4 (4-ounce) tilapia fillets
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups prechopped onion
  • 1 tablespoon chopped fresh oregano
  • 4 garlic cloves, sliced
  • 1 yellow bell pepper, thinly sliced
  • 2 cups chopped tomato
  • 1 tablespoon capers, rinsed and drained
  • 2 ounces pimiento-stuffed green olives, halved (about 20)
  • 1 jalapeño pepper, thinly sliced

How to Make It

Step 1

Sprinkle fish evenly with pepper and salt. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add fish to pan; cook 3 minutes or until browned on one side. Remove fish from pan.

Step 2

Add onion, oregano, garlic, and bell pepper to pan; sauté 4 minutes. Stir in tomato and remaining ingredients; bring to a simmer.

Step 3

Arrange fish on top of the tomato mixture, browned sides up. Cover, reduce heat to medium and simmer 3 minutes or until fish flakes easily with a fork.

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