Veracruz-Style Tilapia ( Pescado A La Veracruzana ) (Marcela Valladolid) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
3 tablespoons olive oil, divided |
4 (6-ounce) tilapia fillets or other white fish fillets |
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 |
1 bay leaf |
1 teaspoon dried oregano |
1/2 cup pitted and halved green olives |
1/4 cup capers, drained |
Directions:
1. Preheat oven to 350 degrees F.
2. In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
3. In the same saute pan, heat the remaining 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 and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
4. Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.
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