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Pan-Seared Tilapia With Veracruz Sauce
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- #48153
A flavorful dish made with tilapia fillets and a Mexican veracruz style sauce with tomatoes, olives, and capers.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
3 tablespoons olive oil
6 cloves garlic (minced)
4 scallions sliced thin
1/2 tablespoon minced jalapeno pepper
1 cup sliced green olives
1/2 cup sliced black olives
1/4 cup drained capers
3 cups diced canned tomatoes
salt and pepper, to taste
2 tablespoons olive oil
12 tilapia fillets (4 ounce size)
directions
For Sauce: Heat 3 tablespoons of olive oil in saucepan. Add garlic, scallions, jalapeno, olives and capers. As soon as ingredients start to sizzle, add the tomatoes and salt and pepper. Simmer for 10 to 15 minutes.
For Tilapia: Pat dry fish fillets and season with salt and pepper. In skillet add remaining 2 tablespoons of oil with medium to high heat and swirl in pan. Add seasoned fillets and sear about 2-3 minutes per side or until golden. Hold in warm oven until all fillets are cooked.
Serve fish with sauce and garnish with fresh parsley.
added by
nutrition data
296 calories, 12 grams fat, 10 grams carbohydrates, 36 grams protein per serving. This recipe is low in carbs.
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reviews & comments
February 6, 2015
I followed the recipe exactly and it was terrific! The fish was good, and the "sauce" (it wasn't very saucy, more like a salsa or stew, really) was excellent! A little bit spicy, and the green olives imparted an interesting twist to the flavor combination--and I don't normally love green olives. Try it, you'll like it!
September 9, 2014
Fantastic recipe! I'm not a huge fan of fish so I try to make it with ingredients that are very flavorful to really dress it up. This was great and not fishy. The only thing I did different was to coat the fish with a little flour. I like that texture better.
December 2, 2012
Rave reviews from guests everytime I serve this. Recomemnd you follow the recipe precisely as you'll get terrific results.
December 14, 2009
This recipe is one of my favorites and easy to make for a larger group. I coko the fish and then make fish tacos with it. The tomato adds a nice accent to the fish tacos.