Best 4 Veracruz Style Tilapia Recipes

In the vibrant coastal region of Veracruz, Mexico, lies a culinary gem known as Veracruz-style tilapia. This tantalizing dish captures the essence of Veracruz's rich flavors and traditions using fresh tilapia as its centerpiece. Veracruz-style tilapia embodies the essence of coastal cooking, where the flavors of the sea harmoniously blend with the vibrant spices and ingredients of the region. It invites you on a culinary adventure that will transport your taste buds to the shores of Veracruz, leaving you with a lingering memory of its delectable charm.

Check out the recipes below so you can choose the best recipe for yourself!

VERACRUZ-STYLE RED SNAPPER

Veracruz-Style Red Snapper image

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

Provided by Chef John

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 2

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
½ white onion, diced
3 cloves garlic, minced
1 tablespoon capers
1 tablespoon caper juice
1 cup cherry tomatoes, halved
⅓ cup pitted, sliced green olives (such as Castelvetrano)
1 jalapeno pepper, seeded and chopped
2 teaspoons chopped fresh oregano
2 teaspoons olive oil
2 (7 ounce) red snapper fillets, cut in half
salt and pepper to taste
½ teaspoon cayenne pepper, or more to taste
2 limes, juiced

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g

TILAPIA VERACRUZ

Tilapia Veracruz image

Take your taste buds on vacation with our deliciously moist olive and tomato fish bake. Lime juice and a hint of cilantro make you feel like you're dining beachside in Mexico.

Provided by My Food and Family

Categories Recipes

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 Tbsp. fresh lime juice
4 tilapia fillets (1 lb.)
2 large tomato es, chopped
1/2 cup pimiento pimento-stuffed green olives, halved
3/4 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
1 Tbsp. chopped fresh cilantro

Steps:

Heat oven to 400°F.
Mix dressing and juice. Place fish in 13x9-inch baking dish; drizzle with 1/2 the dressing mixture. Toss tomatoes and olives with remaining dressing mixture.
Bake fish 20 min.; top with tomato mixture and cheese. Bake 5 min. or until cheese is melted and fish flakes easily with fork.
Sprinkle with cilantro.

Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 9 g, Fiber 2 g, Sugar 5 g, Protein 29 g

ABUELO'S TILAPIA VERACRUZ

Abuelo's Tilapia Veracruz image

Make and share this Abuelo's Tilapia Veracruz recipe from Food.com.

Provided by Molly53

Categories Tilapia

Time 15m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

2 tilapia fillets
1/2 teaspoon Lawry's Seasoned Salt
1 tablespoon clarified butter
1 teaspoon butter, Clarified
1/2 teaspoon garlic, chopped
4 scallops
2 shrimp, peeled
1/4 cup diced tomato
6 poblano peppers, roasted and julienned into 1/4-inch pieces
1 dash Lawry's Seasoned Salt
1 tablespoon white wine
1/4 cup major peter's bloody mary mix
1 guero chile
2 green olives, sliced

Steps:

Season 2 Tilapia filets with Lawry's seasoned salt.
Place 1 tablespoon clarified butter in sauté pan.
Preheat pan over medium flame.
Place Tilapia filets in sauté pan with the skin side facing up.
Sauté for 1 minute.
Turn filets and place in oven at 400F for 2 minutes to finish.
Prepare Veracruz sauce and ladle sauce over fish, leaving the ends of the fish exposed.
For the sauce:.
Heat butter over medium heat.
Add garlic, scallops and shrimp.
Saute for 1 minute.
Add tomatoes, poblano strips and seasoning. Continue cooking for 30 seconds.
Add white wine to mixture and reduce.
Add Bloody Mary Mix, chile guero and olives. Continue cooking for 1 minute.
Remove from flame and pour over fish.
Note: Make sure the edges of the fish are not covered with sauce. Sauce should be bright and loose, not thick and dry.

Nutrition Facts : Calories 379.9, Fat 14.7, SaturatedFat 6.1, Cholesterol 97.6, Sodium 301.2, Carbohydrate 30.8, Fiber 11.7, Sugar 1.8, Protein 36.4

VERACRUZ STYLE TILAPIA

Veracruz Style Tilapia image

This cooking light recipe was originally for Red Snapper, but since Tilapia is usually less expensive and easier to find, that is what I go with. This recipe also work wonderfully on the grill.

Provided by Kanzeda

Categories Tilapia

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 (6 ounce) tilapia fillets or 4 (6 ounce) red snapper fillets
cooking spray
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper (fresh ground is always better)
1/4 cup chopped cilantro
1/4 cup chopped green olives
1/4 cup prepared salsa
1 (16 ounce) can pinto beans
1 (16 ounce) can diced tomatoes

Steps:

Prepare the broiler by coating the pan with cooking spray.
Coat the fish fillets completely wih cooking spray.
Combine the cumin salt and pepper and sprinkle all over the fish.
The fillets will cook 5 minutes on each side (watch caefully if your fillets are thin).
While fish broils, combine the remaining ingredients to make the salsa.
Serve the fillets with 1/2 cup of salsa.
When spliting the recipe for 2 I will make the entire salsa portion and freeze it for future use, this recipe is also wonderful with lean pork chops.

Tips:

- To achieve the authentic Veracruz-style flavor, use fresh ingredients whenever possible, especially the tomatoes, onions, and peppers. - Don't be afraid to adjust the spiciness level of the dish to your liking by adding more or less jalapeño peppers or cayenne pepper. - If you don't have access to fresh fish, frozen tilapia fillets can be used as a substitute, but make sure to thaw them completely before cooking. - To ensure that the tilapia is cooked evenly, use a large skillet or griddle that allows the fillets to lay flat without overcrowding. - Serve the Veracruz-style tilapia immediately with your favorite sides, such as rice, beans, or tortillas, to enjoy the best flavor and texture.

Conclusion:

Veracruz-style tilapia is a vibrant and flavorful dish that showcases the culinary traditions of the Mexican state of Veracruz. With its combination of fresh ingredients, zesty flavors, and simple cooking techniques, this recipe is perfect for a quick and easy weeknight meal that the whole family will enjoy. Whether you're a seasoned home cook or a beginner in the kitchen, give this recipe a try and experience the deliciousness of Veracruz-style cuisine.

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