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Photo of Tilapia Veracruz by WW

Tilapia Veracruz

2
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
This classic recipe from Veracruz, Mexico is an easy, quick, one-skillet dish that would be perfect over rice or cauliflower rice to soak up all the luscious sauce. We love inexpensive tilapia here, but you could also use snapper or cod.

Ingredients

Olive oil

1½ Tbsp

Uncooked onion

1 medium, thinly sliced vertically

Garlic

4 clove(s), minced

Jalapeño pepper

1 large, seeded and finely chopped

Canned diced tomatoes

14½ oz, fire-roasted, undrained

Kosher salt

½ tsp

Dried oregano

½ tsp

Black pepper

½ tsp

Bay leaf

2 leaf/leaves

Sliced pitted green olives

½ cup(s)

Capers

2 Tbsp, drained

Uncooked farm raised tilapia

1 pound(s), 4 (4-oz) fillets

Cilantro

¼ cup(s), chopped

Instructions

  1. Heat the oil in a large skillet over medium. Add the onion; cook until softened and starting to brown, stirring occasionally, about 5 minutes. Add the garlic and jalapeño; cook 2 minutes, stirring frequently. Stir in the tomatoes, salt, oregano, black pepper, and bay leaves; bring to a boil. Reduce the heat to medium-low; cover and cook for 5 minutes.
  2. Stir in the olives and capers. Nestle the fillets into the pan, spooning some of the sauce over the top. Cover and cook over medium-low until the fish flakes easily when tested with a fork, 7 to 10 minutes. Garnish with cilantro.
  3. Serving size: 1 fillet and about ½ cup sauce

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