Veracruz-Style Tilapia ("Pescado A La Veracruzana")
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
59
Spice
48
Sweetness
46
Sourness
37
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
3 tbsps
Olive Oil (divided)1
Salt1 small
Onion (chopped)1.5 cups
Crushed Tomatoes (canned with juice)1
Bay Leaf1 tsp
Oregano (dried)1 cup
Capers (drained)Directions:
1
Watch how to make this recipe
2
Preheat oven to 350 degrees F
3
In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat
4
Season the fish fillets on both sides with salt and black pepper, to taste
5
Saute the fillets until they are opaque and just cooked through, about 2 minutes per side
6
Transfer the fish to a glass baking dish where they fit snugly
7
In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat
8
Add the onion and garlic and cook until the onion is translucent, about 5 minutes
9
Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil
10
Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes
11
Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes
12
Season the sauce with salt and pepper, to taste
13
Pour the sauce over the fish in the baking dish
14
Bake until the fish is heated through, about 5 minutes
15
Remove the dish from the oven, discard the bay leaf and serve