Tilapia Veracruz Style

Name: Tilapia Veracruz Style
Prep time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1/2 cup finely chopped onion; 2 teaspoons finely chopped garlic; 2 cans (15 oz each) Muir Glen™ organic diced tomatoes; 1 medium green bell pepper, cut into julienne strips; 2 jalapeño chiles (from 7-oz can), drained; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3 dried bay leaves; 1 teaspoon dried oregano leaves; 1/4 cup finely chopped fresh cilantro; 1/2 cup large pimiento-stuffed olives, coarsely chopped; 1/4 cup capers, drained; 1 tablespoon butter or margarine; 1 lb tilapia or red snapper fillets; 3 or 4 jalapeño chiles (from 7-oz can), drained, seeded and cut into wedges, if desired

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Prep 15 min
Total 40 min
Ingredients 16
Servings 4

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Ingredients

1 tablespoon olive oil
1/2 cup finely chopped onion
2 teaspoons finely chopped garlic
2 cans (15 oz each) Muir Glen™ organic diced tomatoes
1 medium green bell pepper, cut into julienne strips
2 jalapeño chiles (from 7-oz can), drained
1/2 teaspoon salt
1/2 teaspoon pepper
3 dried bay leaves
1 teaspoon dried oregano leaves
1/4 cup finely chopped fresh cilantro
1/2 cup large pimiento-stuffed olives, coarsely chopped
1/4 cup capers, drained
1 tablespoon butter or margarine
1 lb tilapia or red snapper fillets
3 or 4 jalapeño chiles (from 7-oz can), drained, seeded and cut into wedges, if desired

Directions

1

In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring constantly, until tender. Stir in tomatoes. Heat to boiling. Stir in bell pepper and 2 jalapeño chiles. Cook uncovered 2 minutes, stirring constantly, until vegetables are crisp-tender. Stir in salt, pepper, bay leaves, oregano and cilantro. Cover; cook 8 minutes, stirring occasionally. Stir in olives and capers. Cover; cook 5 minutes longer, stirring occasionally, until vegetables are tender.
2

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, heat butter over medium-high heat. To seal in juices, cook fish in butter just until golden brown on each side. Place fish in baking dish. Spoon tomato mixture over fish.
3

Bake 17 to 22 minutes or until fish flakes easily with fork. Garnish with 3 or 4 jalapeño chiles.

Expert Tips

tip 1
Serve this delicious fish and sauce with hot cooked white rice.

Nutrition Information

250 Calories, 11g Total Fat, 24g Protein, 14g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 250

Calories from Fat: 100

Total Fat: 11g; 17%

Saturated Fat: 3g; 15%

Trans Fat: 0g

Cholesterol: 70mg; 23%

Sodium: 1380mg; 57%

Potassium: 850mg; 24%

Total Carbohydrate: 14g; 5%

Dietary Fiber: 4g; 17%

Sugars: 8g

Protein: 24g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 40%; 40%

Calcium: 10%; 10%

Iron: 15%; 15%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.