TILAPIA (OR SALMON) VERACRUZ

Betty Richardson

By
@AuntieB

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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Comments:

Serves:

2

Prep:

10 Min

Cook:

10 Min

Ingredients

2
6 oz fish fillets (tilapia, salmon, halibut, catfish, crappie)
2 Tbsp
diced salad olives (green) (or capers)
1 can(s)
rotel diced tomatoes with green chiles
1/2 tsp
ground cumin
1/2 tsp
ground black pepper
1
fresh jalapeno, diced fine (optional)
4 tsp
extra virgin olive oil (divided use)
1/8 tsp
sea salt
1 Tbsp
minced garlic (or 2 cloves, minced)
1/2 tsp
granulated sugar

Directions Step-By-Step

1
Preheat oven to 425 degrees. Generously grease 8" cast iron skillet or 8" square baking pan.

Very lightly salt and pepper fish fillets
2
Combine 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.
3
Put 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.

About this Recipe

Course/Dish: Fish
Other Tags: Quick & Easy, Healthy
Hashtags: #salmon, #easy, #spicy, #tilapia