Tilapia Veracruz Recipes

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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 ("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.

TILAPIA VERACRUZ



Tilapia Veracruz image

Take your taste buds on vacation with our deliciously moist olive and tomato fish bake. Lime juice and a hint of cilantro make you feel like you're dining beachside in Mexico.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 4 servings

Number Of Ingredients 7

1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 Tbsp. fresh lime juice
4 tilapia fillets (1 lb.)
2 large tomato es, chopped
1/2 cup pimiento pimento-stuffed green olives, halved
3/4 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
1 Tbsp. chopped fresh cilantro

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.

Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 9 g, Fiber 2 g, Sugar 5 g, Protein 29 g

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.

VERACRUZ-STYLE RED SNAPPER



Veracruz-Style Red Snapper image

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 2

Number Of Ingredients 14

2 tablespoons olive oil
½ white onion, diced
3 cloves garlic, minced
1 tablespoon capers
1 tablespoon caper juice
1 cup cherry tomatoes, halved
⅓ cup pitted, sliced green olives (such as Castelvetrano)
1 jalapeno pepper, seeded and chopped
2 teaspoons chopped fresh oregano
2 teaspoons olive oil
2 (7 ounce) red snapper fillets, cut in half
salt and pepper to taste
½ teaspoon cayenne pepper, or more to taste
2 limes, juiced

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.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g

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