tilapia (or salmon) veracruz
(1 rating)
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!
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(1 rating)
yield
2 serving(s)
prep time
10 Min
cook time
10 Min
Ingredients For tilapia (or salmon) veracruz
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26 oz fish fillets (tilapia, salmon, halibut, catfish, crappie)
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2 Tbspdiced salad olives (green) (or capers)
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1 canrotel diced tomatoes with green chiles
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1/2 tspground cumin
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1/2 tspground black pepper
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1fresh jalapeno, diced fine (optional)
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4 tspextra virgin olive oil (divided use)
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1/8 tspsea salt
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1 Tbspminced garlic (or 2 cloves, minced)
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1/2 tspgranulated sugar
How To Make tilapia (or salmon) veracruz
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1Preheat oven to 425 degrees. Generously grease 8" cast iron skillet or 8" square baking pan. Very lightly salt and pepper fish fillets -
2Combine 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.
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3Put 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!
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