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broiled tilapia with veracruz style sauce
This recipe is adapted from a recipe in the Fonda San Miguel
I use tilapia for this dish, though the original recipe called for red snapper. (You can also use shrimp sauteed in olive oil.) I often buy the individually wrapped frozen tilapia fillets and keep them in the freezer. The quality is indistinguishable from fresh fillets and they last much longer, of course.) I omit the garlic and I often substitute canned diced tomatoes for fresh. I also reduce the amount of capers. Generally I only make two fillets of fish rather than the 6 the recipe calls for. I reduce the sauce a little bit but we always have extra sauce to eat over the rice, which is very yummy.
This dish is a quick dinner to throw together and, if you use canned tomatoes rather than fresh, you can keep all the ingredients on hand for some time which makes it a great backup dish for when another plan falls through or I’m too tired for something more complicated.
Ingredients:
- 2-4 tilapia filets about 6-8 oz each
olive oil
salt and fresh ground pepper to taste
for sauce:
1/4 cup olive oil
1 medium yellow onion, sliced thin
6 medium tomatoes diced and seeded (about 2 cups)
2 bay leaves
1/2 teaspoon dried oregano
12-15 pitted green olives sliced in half (I buy the spicy olives, though plain ones will do as well)
1-2 tablespoons capers drained (I’m not a huge caper fan so I use only 1 tablespoon and add a few more jalapeno slices)
2-3 pickled jalapenos drained seeded and cut into strips or
about 12 slices of pickled jalapenos pre-sliced—you can adjust the heat by adding more or fewer jalapeno slices
salt to taste
Directions:
In heavy non-reactive saucepan heat olive oil over medium heat. Cook onion until soft, about 3 minutes. Add tomatoes, and remaining ingredients and cook about 10 minutes over low heat, stirring often. Keep sauce warm as you prepare the fish.
Place oven rack about 4 inches below heat source. Preheat oven to broil. Line baking sheet with aluminum foil for easier clean up. Brush each fillet with olive oil and sprinkle salt and pepper. Place on baking sheet and broil 4-5 minutes until fish is opaque but firm. Do not overcook. Place each fillet on plate, top with generous serving of sauce. Garnish with lime slices. (Optional.)
We serve this with plenty of white rice and refried beans or black beans.
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