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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Rating:
★★★★★ 1 vote
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

Step-By-Step

Step 1 Direction Photo

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.

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.

About this Recipe

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