Add your favorite recipes and share them with friends and chefs around the world!
Kid Friendly Recipe
Tilapia a la Veracruzana Recipe
A tasty fish preparation that even the most reluctant fish-eaters will enjoy! :)
Mexican
|
|
| Servings: 2 Servings |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 2 servings | |
| Calories 223 | |
| Calories from Fat 101 | 45% |
| Total Fat 11.55g | 14% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 351mg | 15% |
| Potassium 453mg | 13% |
| Total Carbs 1.87g | 0% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.25g | 0% |
| Protein 28.8g | 46% |
Ingredients Convert Measures
- 2 4-6 oz tilapia filets
- Jason brand flavored bread crumbs (Jason's simply has the best flavor, no contest.)
- 1 Tbsp olive oil
- about 2 tsp. capers
- about 1 oz. julienne-cut sundried tomatoes (NOTE: I use about half of a 3.5 oz. package of Bella Sun Luci julienne-cut sun dried tomatoes. They are extra soft & moist, & perfect for enhancing the flavor of this dish.)
- 1 14.5 oz. can of diced tomatoes (NOTE: Do NOT drain juice from can. I like to use Hunt's 100% Natural Diced Tomatoes. Bonus: Has a pop-top lid, so no can-opener required. :) )
- 1 medium-sized fresh vine riped tomato, diced
- 10 Greek olives, pitted & sliced into quarters (NOTE: I like to buy olives with pits because they stay fresher longer; in other words, it's best to make the effort to pit the olives yourself. :) Also, I like to use Greek olives instead of the more traditional Kalamata, because they are better suited for this particular dish: They deliver more flavor without overpowering the other flavors of the recipe. Also, Greek olives are less salty than Kalamata; the capers & canned tomatoes already provide plenty of salt! Culinary balance is key.)
Directions
- Gently wash fish fillets and put on a plate. Do not dry; the moisture is needed in order for the breadcrumbs to stick to the fish. :) Lightly bread fillets and put aside.
- In a large (nonstick) skillet, pour olive oil & tilt pan around to evenly distribute. Heat olive oil on medium-high heat & then add breaded fish fillets. Sauté fish for 1 minute on each side & then put fish back on plate. Please NOTE that you should NOT cook the fish all the way through at this point. (That comes later. :) )
- Add canned diced tomatoes (& their juice) and fresh diced tomatoes to skillet. Cook for about 3-5 minutes, or until liquid is reduced by about half. Then add all other ingredients to skillet, making sure that sun-dried tomatoes have been submerged in the tomato juice. Cook for about another minute or so. Be careful that the ingredients at the bottom of the pan don't burn. If necessary, add a small amount of water to pan to keep ingredients from burning.
- Add breaded fillets back into pan. The easiest thing to do is to first clear a path for them by adding the filets one at a time to each side of the pan, each time covering the fish fillets with the tomato mixture. Cook for about 2 more minutes. Tilapia cooks very quickly, so be sure to watch the fish very carefully, so you don't overcook it. (You want the fish to still be tender & flaky!)
- Remove from heat & serve. Enjoy!
