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Tilapia with Veracruz jalapeño salsa is a slight twist on a Mexican classic seafood dish. Tilapia filets are 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 La Morena® jalapeños for an extra flavor punch with a little kick.
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.
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.
Tilapia with Veracruz Jalapeño Salsa – Step by Step
- 7 ounces Sliced pickled jalapeños
- 12 ounces tomatoes, roughly chopped
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 1 handful 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. Serve warm.
Amount Per Serving:Calories: 255 Saturated Fat: 4g Cholesterol: 85mg Sodium: 1972mg Carbohydrates: 6g Fiber: 3g Sugar: 3g Protein: 35g