Abuelostilapiaveracruz Recipes

VERACRUZ-STYLE TILAPIA ("PESCADO A LA VERACRUZANA")

Steps:

• Preheat oven to 350 degrees F.
• In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
• In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
• Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.

ABUELA'S PICADILLO

Steps:

• Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease.
• Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot.
• Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
• Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.

ABUELO'S TILAPIA VERACRUZ

Steps:

• Season 2 Tilapia filets with Lawry's seasoned salt.
• Place 1 tablespoon clarified butter in sauté pan.
• Preheat pan over medium flame.
• Place Tilapia filets in sauté pan with the skin side facing up.
• Sauté for 1 minute.
• Turn filets and place in oven at 400F for 2 minutes to finish.
• Prepare Veracruz sauce and ladle sauce over fish, leaving the ends of the fish exposed.
• For the sauce:.
• Heat butter over medium heat.
• Add garlic, scallops and shrimp.
• Saute for 1 minute.
• Add tomatoes, poblano strips and seasoning. Continue cooking for 30 seconds.
• Add white wine to mixture and reduce.
• Add Bloody Mary Mix, chile guero and olives. Continue cooking for 1 minute.
• Remove from flame and pour over fish.
• Note: Make sure the edges of the fish are not covered with sauce. Sauce should be bright and loose, not thick and dry.

VERACRUZ STYLE TILAPIA

Steps:

• Prepare the broiler by coating the pan with cooking spray.
• Coat the fish fillets completely wih cooking spray.
• Combine the cumin salt and pepper and sprinkle all over the fish.
• The fillets will cook 5 minutes on each side (watch caefully if your fillets are thin).
• While fish broils, combine the remaining ingredients to make the salsa.
• Serve the fillets with 1/2 cup of salsa.
• When spliting the recipe for 2 I will make the entire salsa portion and freeze it for future use, this recipe is also wonderful with lean pork chops.