Tilapia Veracruz
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Ingredients
4 tilapia fillets (4 oz.)
½ teaspoon freshly ground black pepper
¼ teaspoon salt
1 tablespoon extra virgin olive oil
1 ½ cups chopped onion
1 tablespoon chopped fresh oregano
4 garlic cloves, chopped
1 yellow bell pepper, thinly sliced
2 cups chopped tomatoes
1 tablespoon capers, washed and drained
2 oz green olives, stuffed with pimento, cut in half (about 20 pieces)
1 thinly sliced jalapeno pepper
To make
This quick fish dish combines Spanish and Mexican flavors. Serve with steamed rice and sauteed spinach.
Sprinkle the fish evenly with pepper and salt. Preheat a large nonstick skillet over medium-high heat. Add the butter; stir to coat. Add the fish to the skillet; cook for 3 minutes or until lightly browned on one side. Remove the fish from the pan.Add the onion, oregano, garlic, and bell pepper to the pan; simmer for 4 minutes. Add tomatoes and other ingredients; bring to a boil.Place the fish on top of the tomato mixture, browned sides up. Cover, reduce the heat to medium and simmer for 3 minutes or until the fish is easy to cut with a fork.
Sprinkle the fish evenly with pepper and salt. Preheat a large nonstick skillet over medium-high heat. Add the butter; stir to coat. Add the fish to the skillet; cook for 3 minutes or until lightly browned on one side. Remove the fish from the pan.Add the onion, oregano, garlic, and bell pepper to the pan; simmer for 4 minutes. Add tomatoes and other ingredients; bring to a boil.Place the fish on top of the tomato mixture, browned sides up. Cover, reduce the heat to medium and simmer for 3 minutes or until the fish is easy to cut with a fork.
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Author:Admin
Published: 11/20/2023 10:16 PM
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