Fish a la Veracruz
Living in Houston has exposed me to different types of cuisine, however one that is prominent is Mexican. A dish that I learned about recently is Fish a la Veracruz. A dish that comes together fairly quickly and works with any type of white fish. Keep on reading to learn more about this recipe.
While developing this recipe I learned that Fish a la Veracruz, as you might guess, is a traditional dish from the Mexican state of Veracruz. A state that is known for its abundant seafood and its heavy culinary influence from Spain. Thus, the Mediterranean-like seasoning.
I love that you can use healthy ingredients to put this meal together. It includes garlic, onions, olives, capers and lots of tomatoes. You can also choose from a variety of fish; tilapia, cod, snapper and halibut are just a few of the alternatives. In my case, I decided to use tilapia as this is what I had in hand.
So how do you put this light and very colorful dish together?
You will love the simplicity of this Fish a la Veracruz style.
I prepared the sauce and the fish separately so it is easily assembled before serving.
For the Sauce:
To prepare the rich tomato sauce you simply cook the garlic and onions together until onions are tender. Then, add the tomatoes and remaining seasonings. Let it simmer for about 10 minutes and you are done.
For the Fish:
To prepare the fish, season the fillets with salt and pepper on both sides. Then, cook in a skillet for about 10 minutes or until fully cooked through.
For Serving:
To serve this dish assemble the fish over a bed of vegetables, I decided to serve the tilapia over kale. Then, top with the desired amount of tomato sauce.
And there you have it, an easy and flavorful weeknight dinner.
Now its your turn, go ahead and make this delicious Fish a la Veracruz. If you decide to try it, I would love to hear from you.
Fish a la Veracruz
Ingredients
For the Fish
- 4 tilapia fillets
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
For the Sauce
- 1 medium yellow onion, diced
- 3 cloves of garlic, minced
- 1 14.5 oz can diced tomatoes
- 1/2 14.5 oz can crushed tomatoes
- 1/2 jalapeno, finely diced
- 1/2 cup olives, pimento stuffed (sliced in half)
- 1 tbsp drained capers
- 1/2 tsp dried oregano
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
For the Sauce
- Heat 1 tbsp of olive oil in a medium skillet over medium-high heat.
- When hot, but not smoking, add onions and garlic. Cook until onions are tender.
- Add tomatoes and jalapenos. Season with oregano, salt and pepper. Cook for about 5 minutes.
- Turn down the heat and add capers and olives. Let simmer for about 10 minutes while you prepare and cook the fish.
For the Fish
- With a paper towel, pat dry the tilapia. Then, season with salt and pepper on both sides.
- In a medium skillet, heat olive oil over-medium high heat.
- When oil is hot, add fish and cook for about 6 minutes or until almost cooked through. Press with a spatula if necessary. Then, flip and cook the other side, about 3 more minutes.
- Remove fish from the skillet and place on a plate lined with paper towels for oil absorption.
For Serving
- Serve fish over a bed of vegetables. Then, top with tomato sauce. Enjoy!