Abuelostilapiaveracruz Recipes

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



Veracruz-Style Tilapia (

Provided by Marcela Valladolid

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, divided
4 (6-ounce) tilapia fillets or other white fish fillets
Salt and freshly ground black pepper
1 small onion, chopped
4 garlic cloves, minced
1 1/2 cups canned crushed tomatoes with juice
1 Anaheim chile, stemmed, seeded and cut into thin strips
1 bay leaf
1 teaspoon dried oregano
1/2 cup pitted and halved green olives
1/4 cup capers, drained

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



Abuela's Picadillo image

This is my grandmother's Cuban picadillo (ground beef hash/chili) recipe which is usually served with white rice, beans and plantains. Picadillo also goes great with mashed potatoes and can be made without the squash. This dish is a favorite at home so I usually make 2 pounds to have leftovers for making empanadas (meat pies) the next day. Picadillo also freezes well. Of course my kids say this is the best picadillo they've ever had and I have to agree!

Provided by MarieSoler

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h22m

Yield 8

Number Of Ingredients 19

2 pounds lean ground beef
¼ cup olive oil
½ onion, chopped
½ green bell pepper, chopped
2 tablespoons minced garlic
2 (8 ounce) cans tomato sauce
2 cups water
½ cup red cooking wine
3 tablespoons hot sauce (such as Louisiana®)
1 (1.41 ounce) package sazon seasoning (such as Badia® Tropical®)
1 tablespoon chopped fresh parsley
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon ground black pepper
¼ teaspoon ground bay leaf
3 ounces Spanish-style olives
1 teaspoon salt, or to taste
1 small butternut squash, peeled and cut into cubes

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.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 22 g, Cholesterol 74.3 mg, Fat 22 g, Fiber 3.9 g, Protein 24.1 g, SaturatedFat 6.6 g, Sodium 1856.2 mg, Sugar 6 g

ABUELO'S TILAPIA VERACRUZ



Abuelo's Tilapia Veracruz image

Make and share this Abuelo's Tilapia Veracruz recipe from Food.com.

Provided by Molly53

Categories     Tilapia

Time 15m

Yield 2 serving(s)

Number Of Ingredients 14

2 tilapia fillets
1/2 teaspoon Lawry's Seasoned Salt
1 tablespoon clarified butter
1 teaspoon butter, Clarified
1/2 teaspoon garlic, chopped
4 scallops
2 shrimp, peeled
1/4 cup diced tomato
6 poblano peppers, roasted and julienned into 1/4-inch pieces
1 dash Lawry's Seasoned Salt
1 tablespoon white wine
1/4 cup major peter's bloody mary mix
1 guero chile
2 green olives, sliced

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.

Nutrition Facts : Calories 379.9, Fat 14.7, SaturatedFat 6.1, Cholesterol 97.6, Sodium 301.2, Carbohydrate 30.8, Fiber 11.7, Sugar 1.8, Protein 36.4

VERACRUZ STYLE TILAPIA



Veracruz Style Tilapia image

This cooking light recipe was originally for Red Snapper, but since Tilapia is usually less expensive and easier to find, that is what I go with. This recipe also work wonderfully on the grill.

Provided by Kanzeda

Categories     Tilapia

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 (6 ounce) tilapia fillets or 4 (6 ounce) red snapper fillets
cooking spray
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper (fresh ground is always better)
1/4 cup chopped cilantro
1/4 cup chopped green olives
1/4 cup prepared salsa
1 (16 ounce) can pinto beans
1 (16 ounce) can diced tomatoes

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.

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