tilapia (or salmon) veracruz
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!
prep time
10 Min
cook time
10 Min
method
---
yield
2 serving(s)
Ingredients
- 2 - 6 oz fish fillets (tilapia, salmon, halibut, catfish, crappie)
- 2 tablespoons diced salad olives (green) (or capers)
- 1 can rotel diced tomatoes with green chiles
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1 - fresh jalapeno, diced fine (optional)
- 4 teaspoons extra virgin olive oil (divided use)
- 1/8 teaspoon sea salt
- 1 tablespoon minced garlic (or 2 cloves, minced)
- 1/2 teaspoon granulated sugar
How To Make tilapia (or salmon) veracruz
-
Step 1Preheat oven to 425 degrees. Generously grease 8" cast iron skillet or 8" square baking pan. Very lightly salt and pepper fish fillets -
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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