Betty Richardson


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!


★★★★★ 1 vote

10 Min
10 Min


  • 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



  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.

Printable Recipe Card


Course/Dish: Fish
Other Tags: Quick & Easy Healthy

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