TILAPIA (OR SALMON) VERACRUZ
26 oz fish fillets (tilapia, salmon, halibut, catfish, crappie)
2 Tbspdiced salad olives (green) (or capers)
1 can(s)rotel diced tomatoes with green chiles
1/2 tspground cumin
1/2 tspground black pepper
1fresh jalapeno, diced fine (optional)
4 tspextra virgin olive oil (divided use)
1/8 tspsea salt
1 Tbspminced garlic (or 2 cloves, minced)
1/2 tspgranulated sugar
How to Make TILAPIA (OR SALMON) VERACRUZ
- 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.
- 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.