Sunday, September 8, 2013


Tilapia Veracruz

I was inspired by a recipe in my Cooking Club of America magazine, and made this winner of a dish with a spicy flair, reminiscent of the food in Veracruz, Mexico. Start to finish is less than 30 minutes. Even the hubs gave it two thumbs up. I served it with some wild & long grain rice and a mixed stir-fry medly of vegetables.  And it has been so hot here in north Texas I want in/out of the kitchen as quickly as possible.  

tilapia fillets (about 6 oz) or any other fish such as halibut, cod, haddock (crappie or catfish would be good too)
Tilapia Veracruz - Aunt Betty's Kitchen, Sept 2013

1/8 tsp sea salt
1/2 tsp black pepper, divided use
1 can Rotel tomatoes with green chiles, drained (hot or mild); or plain diced tomatoes, drained
1/2 tsp granulated sugar
2 Tbs diced green salad olives
2 Tbs olive oil
1 jalapeno, seeded, deveined & minced (omit if using hot rotel)
2 medium garlic cloves, minced or a heaping tsp of the pre-minced stuff
1/4 tsp ground cumin
2 Tbs chopped fresh cilantro

Preheat oven to 450 degrees. Coat an 8" square baking dish or pan with cooking spray. Lightly sprinkle fish with the the salt and 1/2 of the black pepper. Set aside.

Combine tomatoes, sugar, olives, olive oil, jalapeno, garlic and cumin in a small bowl. Add remaining black pepper and a teeny pinch of salt, if desired (I though it was already salty enough w/ olives). Pour half into the bottom of prepared pan. Add fish fillets. Pour remaining tomato mixture over the fish.

Bake in preheated oven 12-14 minutes or until fish just begins to flake. Sprinkle with chopped cilantro for serving and a wedge or two of fresh lime or lemon.

NOTES: *You could also substitute 1-1/2 C fresh halved grape/cherry tomatoes for canned tomatoes or just add some. I added the sugar to help combat the high acidity of the tomatoes.

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