Free shipping over $99 | Interest Free *no credit check* financing is available!

Veracruz-Style Tilapia Embraces Full Flavors of Sauce

by Stephen Chavez November 13, 2012

The other day I was at the grocery store and they had whole tilapia on sale. Typically, I purchase fillets, but have always felt that tilapia is so mild in flavor that if I cooked it with the bones and skin still intact, the fish flavor would be stronger. Admittedly, I was a little intimidated with the whole fish. But, once I got over the fish eyes looking back at me I was okay.

I’ve always enjoyed white fish prepared Veracruz-style, so I figured I’d try it with the tilapia. The result? The tilapia was moist and flavorful. The fish embraced whole-heartedly the flavors of the tomatoes, capers and green olives. This was an easy dish to prepare. The sauce would work spooned over chicken, salmon or mixed in pasta it is that good. We served our fish over a bed of white rice.

Veracruz-Style Tilapia

Recipe Type: Main Entree
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 3-4 servings
  • 3 tablespoons oilve oil, divided
  • 3-4 whole tilapia or other white fish
  • 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
  • 2 bay leafs
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon cumin powder
  • 1 teaspoon dried Mexican oregano
  • 1/2 cup pitted and halved green olives
  • 1/4 cup capers, drained
  1. Preheat oven to 425 degrees F.
  2. In a medium saute pan, heat 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, chili powder, cumin and oregano and bring the pan to a boil.
  3. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes.
  4. Uncover the pan, add the olives and capers and cook until the flavors combine, about 4 minutes.
  5. Season the sauce with salt and pepper, to taste.
  6. Clean the whole tilapia and season with salt and pepper. Place 2 tablespoons of the olive oil into a baking dish. Pour some of the sauce in the baking dish and lay your fish down. Pour the sauce of the fish. Bake until the fish is heated through about 20 minutes. Remove the dish from the oven, discard the bay leaf and serve.

The post Veracruz-Style Tilapia Embraces Full Flavors of Sauce appeared first on Latino Foodie.

Stephen Chavez
Stephen Chavez


Leave a comment

Comments will be approved before showing up.

Also in Culinary

Maple Cream Easter Eggs

by Femme Fraîche March 20, 2016

Maple Cream Easter EggsEvery year when I was a kid, I could count on two things in my Easter basket – marshmallow eggs and maple cream eggs. Each served different purposes. The maple cream Easter eggs were my favorites and what I squealed over even more than finding plastic hidden eggs that held a dollar bill or a tiny toy. The marshmallow eggs were nothing I ever fancied and always found their way into the freezer for...

Continue Reading →

Salsa Casera Recipe – Super Hot and Delicious

by Stephen Chavez March 12, 2016

Salsa Casera or House Salsa is one of the simplest and most flavorful salsas that brings a robust heat and a smokey flavor from the charred tomatoes and chile peppers. Beware! I like heat and so this recipe has one dried Scorpion pepper added to the mix. Scorpion peppers are one of the hottest chiles in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs).

Using a...

Continue Reading →

Mushroom and Kale Egg Bake

by Femme Fraîche March 06, 2016

Mushroom and Kale Egg BakeAdulting is hard stuff. Sure, there are the big things like taking care of kids or parents, unexpected car and home repairs, dealing with awful work situations, but sometimes the littlest things feel the most difficult. These days, one of my biggest dilemmas is finding what to feed myself in the mornings that is convenient, nourishing, and so tasty I’ll be psyched to eat it a few days a week. This...

Continue Reading →