Tilapia Veracruz

Serves: 4
Total Calories: 60


4 (6- to 8-ounce) Tilapia or other firm white fish fillets
olive oil plus 1 tablespoon, divided
lemon or lime juice plus 3 tablespoons, divided
salt and pepper
dried oregano
1 small green pepper, seeded and chopped
1 large onion, chopped
3 cloves garlic, minced
4 tablespoons water
1 (4-ounce) can diced green chili
1/4 cup sliced pimento-stuffed green olives
1 teaspoon ground cinnamon
1/4 teaspoon ground white pepper
1 (14 1/2-ounce) can stewed tomatoes
1 tablespoon drained capers


Rinse fish, pat dry, and arrange on lightly oiled 9x13-inch baking dish. Brush with olive oil and lemon or lime juice, salt and pepper, and sprinkle with oregano. Refrigerate while making sauce.

Heat 1 tablespoon oil in nonstick frying pan over medium-high heat. Add green pepper, onion, garlic, and water; cook, stirring often, until vegetables are tender-crisp (about 3–5 minutes). Add chiles, olives, 3 tablespoons lemon or lime juice, cinnamon, and white pepper; cook for 1 minute. Add tomatoes to pan and bring mixture to a boil. Boil, uncovered, stirring often, until sauce is slightly thickened (about 5 minutes).

Remove fish fillets from the refrigerator. Pour sauce over fish. Bake in a 350° oven until fish is just opaque but still moist in the thickest part (about 10–15 minutes); cut to test.

To serve, transfer fish and sauce to individual serving plates and sprinkle with capers.

Fun Fact: It is believed that Francis Scott Key, a Maryland lawyer, wrote America’s national anthem on September 14, 1814, while watching the bombardment of Fort McHenry in Baltimore Harbor. Congress adopted his song, "The Star-Spangled Banner," as the national anthem of the United States in 1931.

Nutritional Facts:

Serves: 4
Total Calories: 60
Calories from Fat: 0

This Tilapia Veracruz recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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