Easy Tilapia (Veracruz Style) Recipe Review

“¡Viva Veracruz!” This is what I passionately yelled along the Gulf coast when I tasted huachinango a la veracruzana-Veracruz red snapper. I was a twenty-year-old Hoosier, eating my way through Veracruz, Mexico-a lovely state that possesses indigenous, African, and Spanish influences in its cuisine.

I had never eaten fish like this. It was prepared, Veracruz style-seafood, blanketed with a robust sauce, consisting of tomatoes, green olives, capers, onions, garlic, and jalapeño peppers. I was hooked. And you will be too, when you use this preparation technique, substituting tilapia for red snapper. This is an easy tilapia dish that can be ready in as little as 30 minutes.

Marcela Valladolid’s “Veracruz-Style Tilapia (Pescado a la Veracruzana),” requires minimal chopping-all of which may be completed the day before cooking the tilapia. As the host of Mexican Made Easy on The Food Network, Marcela points out that other types of mild white fish may be used in this meal.

For variety, consider using herring or halibut-they’re a stronger source of omega-3 fatty acids than farm raised tilapia. While this recipe does suggest sautéing the fillets for a few minutes, once the fish goes in the oven, your work is done.

Tomatoes in this Mexican comida give off a sweet and sour flavor, while green olives and capers provide a salty bitterness. A mild Anaheim chile generates a subtle amount of spice that’s perfect for people with sensitive stomachs. Jalapeño peppers will add more heat if you desire.

This is a meal that’s capable of pleasing people who aren’t big fish eaters. The sauce is so robust, that in large amounts, it’s hard to taste the tilapia. If you love fish, make sure you can see parts of your fillet. ¡Buen provecho!

Why I like this recipe: It’s an easy tilapia dish that’s bursting with flavor. This recipe is versatile-herring, halibut, or other mild white fish may be used.

Health tip: Go easy on the salt. Green olives will do most of the work for you. Low-sodium olives are an option for those who have high blood pressure. Olives are a strong source of monounsaturated fats. These fats reduce cholesterol levels in the blood.

Grocery tip: If you live in the United States and are purchasing farm raised tilapia, look for tilapia raised in the U.S.A. In general, the farming practices in the United States follow stricter guidelines related to pollution than countries like China or Taiwan. Click on the following link for further information about this topic. http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?gid=69

Money saving tip: Frozen fish is frequently less expensive than fresh. When fish is on sale, buy in bulk. Freeze for later use.

Ingredients: Olive oil, tilapia fillets (or other white fish fillets), salt, pepper, onion, garlic, crushed tomatoes, Anaheim chile, bay leaf, dried oregano, green olives, capers.

Just click on this Food Network link to see Marcela’s entire recipe. Enjoy! http://www.foodnetwork.com/recipes/marcela-valladolid/veracruz-style-tilapia-pescado-a-la-veracruzana-recipe/index.html