Tilapia Veracruz

This easy Tilapia Veracruz recipe features a flavorful sauce with tomatoes, olives, and capers.

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Heat a large skillet over medium-high heat for a few minutes.
Add the olive oil, garlic, and tomatoes with their juices.
2 tablespoons olive oil, 1 tablespoon minced fresh garlic, 15 ounces canned diced tomatoes with juices
Cook, stirring, for 2 to 3 minutes or until the tomatoes begin to soften.
Add the green olives, capers, tomato paste, and wine.
⅓ cup stuffed green olives, 2 tablespoons capers, 1 tablespoon tomato paste, ½ cup dry white 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.
1 ½ pounds Tilapia fillets, salt and black pepper
Cover and cook for 10 minutes or until the fish is cooked through.

If using frozen fish, be sure to thaw it before starting to cook, and make sure to pat it as dry as possible before adding it to the pan.
Leftovers should be stored in a closed container in the refrigerator and may be kept for 2-3 days. Reheat in a covered pan over very low heat on the stovetop.