Tilapia Veracruz - tilapia cooked in a flavorful Mediterranean sauce with tomatoes, olives, and capers.
Confession time. I have a love-hate relationship with fish. What I mean is I love it when someone else cooks it. I hate trying to cook it myself at home.
Maybe it's the southern in me, but the only way I've ever prepared really tasty fish at home is deep frying. You give me a few fish, some cornmeal, grease and a frying pan and I'm in business.
Baking, broiling, stove top cooking with fish has usually meant disaster for me. Just never turned out "right." You know? It was either over cooked, under cooked or just plain not good. That is...until I tried this recipe.
This Tilapia Veracruz features a delicious Mexican sauce with onions, tomatoes, and capers. It's actually one of the few Mexican sauces that doesn't contain any chilies.
And while a veracruz recipe typically utilizes red snapper, I've chosen to use tilapia in this one. I'm sure it would be delicious with the red snapper, but tilapia was on hand. Quite frankly, tilapia is about as boring a fish as there is, but combine it with this luscious sauce and it becomes something pretty fantastic.
And speaking of the sauce! This sauce just screams like summer to me. The combination of tomatoes with garlic, olives, capers and wine puts me in mind of vacationing in some beautiful, sunny Mediterranean location.
How to Make Tilapia Veracruz
Make the Sauce
To make this lovely, and healthy, Tilapia with Tomato, Olive, and Caper Sauce for yourself, you'll start by heating a large skillet over medium-high heat. Let it warm for 2 or 3 minutes.
Then add the minced garlic and diced tomatoes with all their juices. Cook and stir that mixture until the tomatoes start to soften.
Next, add the olives, capers, tomato paste and wine. Stir it well, lower the heat a bit and cook it covered for 5 minutes or so.
Finish the Tilapia Veracruz
Meanwhile, prepare the fish. Dry the fillets with a paper towel and season them on both sides with salt and pepper. Add them to the skillet, spooning the sauce over and around all the fillets. Cover the pan and cook until the fish is flaky and done throughout.
I served this with some very tiny red potatoes that had been steamed and tossed in butter, fresh thyme, salt and pepper. A rice pilaf would be very good as well.
More Fish Recipes on Never Enough Thyme:
- Pan Fried Fish with Red Pepper Sauce
- Baked Catfish
- Simple Grilled Fish
- Salmon Croquettes
- Seafood Stew
- Seafood Casserole
Tilapia Recipes from Other Bloggers:
- Tilapia with Pimento Sauce from Simply Recipes
- Phyllo Wrapped Tilapia from Turntable Kitchen
- Baked Lemon Butter Tilapia from Damn Delicious
- Parmesan Crusted Tilapia from Taste & Tell
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Tilapia with Tomato, Olive & Caper Sauce
- 2 tblsp. olive oil
- 1 tblsp. minced fresh garlic
- 1 can diced tomatoes with juices
- ⅓ cup stuffed green olives chopped
- 2 tblsp. capers
- 1 tblsp. tomato paste
- ½ cup dry white wine
- 1 ½ pounds Tilapia fillets
- Heat a large skillet over medium-high heat for a few minutes.
- Add the olive oil, garlic, and tomatoes with their juices.
- Cook, stirring, for 2 to 3 minutes or until the tomatoes begin to soften.
- Add the green olives, capers, tomato paste, and wine.
- Reduce the heat, cover and cook for 5 minutes.
- While the sauce is cooking, season the fish on both sides with salt and pepper. Add the fillets to the skillet, spooning some of the sauce over the fish.
- Cover and cook for 10 minutes or until the fish is cooked through.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.