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Tilapia with Veracruz jalapeño salsa is a slight twist on a Mexican classic seafood dish. A quick and very flavorful meal on the table in just minutes.
The Mexican port city of Veracruz is very well known for it’s seafood dishes. With a heavy Spanish influence on the cuisine, I’m taking inspiration from a dish named after this city. Traditionally made with the main ingredient of tomatoes, with olives and capers, I am adding pickled jalapeños for an extra flavor punch.
My product choice for the pickled jalapeños is LA MORENA®. Their peppers are high quality and can be trusted to make delicious seafood and meatless dishes for your family. Whether you are celebrating the upcoming Lent or just looking for a quick weeknight dinner.
This tilapia Veracruz recipe literally comes together in minutes and the it is the perfect one-pan dish. The salsa is made in the food processor (that could not be easier), then the tilapia is pan seared and the salsa poured over the top. Dinner done! Tilapia is a very mild fish and with the flavor punch from this salsa, they are a match made in taste heaven. This dish is perfect if you are celebrating Lent because it is on the table in minutes. Just serve with your favorite vegetable or rice and you will not feel like you aren’t missing anything for Lent.
LA MORENA® pickled jalapeños and their other products can be found in your local Walmart or grocery store, usually in the International aisle.
This salsa has multiple uses. Not only as a delicious topping for any seafood, it would be perfect for dipping tortilla chips as a snack or appetizer.
This is a dish that I will be making for Lent. Leave a comment below and tell me what will you be making.
- 7 ounces LA MORENA® Sliced Jalapeños
- 12 ounces tomatoes roughly chopped
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 1 handful of fresh cilantro
- 3 ounces green olives sliced
- 2 ½ tablespoons capers
- 4 tilapia filets
- 1 tablespoon vegetable oil
Add jalapeños, tomatoes, cumin, salt and cilantro to a food processor. Pulse until chopped but still a little chunky. Add to a bowl and stir in the olives and capers. Set aside.
Season the tilapia on both sides with salt and pepper.
To a heavy skillet, add the vegetable oil over medium heat.
When the oil starts to ripple, carefully add the tilapia fillets and brown, 3 minutes per side.
Drain any excess liquid from the salsa, then pour over the tilapia.
Delicious sides to pair with this dish: