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Home > Recipes > Whole Grains > Brown & Wild Rice > Tilapia Veracruz Style

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Tilapia Veracruz Style

Tilapia Veracruz Style
Recipe Tip
Fabulous Fish
Fish is a lean protein source that supplies amino acids that give structure to the body in skin, cell membranes and muscles.
Serve With
Serve this delicious fish and sauce with hot cooked white rice.

6

reviews

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Based on 9 ratings

Bring the flavors of the sea and earth to the table with this fabulous entrée! From eatbetteramerica.
Prep Time:15 min
Start to Finish:40 min
makes:4 servings
1teaspoon olive oil
1/2cup finely chopped onion
2teaspoons finely chopped garlic
1can (15 oz) Muir Glen® organic diced tomatoes
1medium green bell pepper, cut into julienne strips
2jalapeño chiles (from 7-oz can), drained
1/2teaspoon salt
1/2teaspoon pepper
3dried bay leaves
1teaspoon dried oregano leaves
1/4cup finely chopped fresh cilantro
1/4cup large pimiento-stuffed olives, coarsely chopped
1/4cup capers, drained
1tablespoon margarine or butter
1lb tilapia or red snapper fillets
3or 4 jalapeño chiles (from 7-oz can), drained, seeded and cut into wedges, if desired
2cups hot cooked white or brown rice
1.In 12-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring constantly, until tender. Stir in tomatoes. Heat to boiling. Stir in bell pepper and 2 jalapeño chiles. Cook uncovered 2 minutes, stirring constantly, until vegetables are crisp-tender. Stir in salt, pepper, bay leaves, oregano and cilantro. Cover; cook 8 minutes, stirring occasionally. Stir in olives and capers. Cover; cook 5 minutes longer, stirring occasionally, until vegetables are tender.
2.Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, heat margarine over medium-high heat. To seal in juices, cook fish in butter just until golden brown on each side. Place fish in baking dish. Spoon tomato mixture over fish.
3.Bake 17 to 22 minutes or until fish flakes easily with fork. Garnish with 3 or 4 jalapeño chiles.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 300 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1 1/2g, Trans Fat 1g); Cholesterol 60mg; Sodium 1730mg; Total Carbohydrate 33g (Dietary Fiber 3g, Sugars 5g); Protein 25g Percent Daily Value*: Vitamin A 20%; Vitamin C 35%; Calcium 10%; Iron 20% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
6 Reviews

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Delicious
The recipe was reduced to 2 servings and made a wonderful meal served on a bed of short grain brown rice. The only change was to omit the olives.
Posted at 2:58 PM on February 1 2011 by PaulaG2
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Different
We eat a lot of fish, talapia being one of them. This was a very delicious change. Another recipe my kids enjoyed as well.
Posted at 10:45 AM on July 16 2010 by Gemelli
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I would definitely do it again
Great recipe! This could be used in a multitude of ways; for instance as a pasta sauce or over chicken, sausage, veggie sausage, etc. We were craving puttanesca, but were quite satisfied with this little bit lighter dish. Thumbs up!
Posted at 2:50 PM on February 24 2010 by Mollsbee
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Sodium and Diabetes
Look at the sodium in one serving of this recipe..it's almost as much as the recommended daily limit. As a diabetic my risk of heart disease is doubled and I don't see how this recipe can be considered "healthy" or within diabetic guidelines.
Posted at 8:26 AM on March 17 2009 by myrtrose
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5 star fish recipe
This recipe was wonderful. Great in color and taste. It disguises the taste of the fish. This was well put together.
Posted at 3:30 PM on March 11 2009 by 9073MR
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This was delicious!
This dish was not only full of flavor but it was easy to make and looked beautiful. I didn't have any rice but I used whole wheat pasta. I added red bell pepper and black olives as I didn't have the other ingredients but I will make this again with the green olives and green bell as I think this would add more complex flavor. This is a must try.
Posted at 9:38 AM on May 27 2008 by gina
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