Tilapia Veracruz Style Recipes

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.

TILAPIA VERACRUZ

Steps:

• Heat oven to 400°F.
• Mix dressing and juice. Place fish in 13x9-inch baking dish; drizzle with 1/2 the dressing mixture. Toss tomatoes and olives with remaining dressing mixture.
• Bake fish 20 min.; top with tomato mixture and cheese. Bake 5 min. or until cheese is melted and fish flakes easily with fork.
• Sprinkle with cilantro.

VERACRUZ-STYLE RED SNAPPER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.