One Skillet Tilapia Veracruz - Delicious Meets Healthy

One Skillet Tilapia Veracruz

One Skillet Tilapia Veracruz | www.deliciousmeetshealthy.com

Happy Wednesday! 🙂 Hope your week has been pleasant and not too busy! Only two more days till the weekend! Yay! Do you have anything exciting planned for the weekend? Here in Alabama it’s been really warm this past couple weeks, temperatures have been in the high 90s and with high humidity. But I am not complaining, I can tolerate warm weather so much better than cold weather.

I have the perfect dinner recipe for you today which is a great quick and delicious meal for the middle of the week. It’s also Paleo. It takes less than 30 minutes to make and most ingredients I use are standard pantry staples. This One-Skillet Tilapia Veracruz is a healthy Mexican dish with wonderful flavors. Its taste is very similar to a lot of Mediterranean meals – pretty much the same ingredients – tomatoes, peppers, onion, garlic, olives, oregano and I also added some jalepeno peppers. It’s only 1 Tbsp jalepeno peppers, and they are cooked. I couldn’t even tell it was spicy, it just adds a nice flavor, so it’s kid approved.

The best part is, it’s a One Skillet meal, which means you don’t have to wash up a pile of dishes after supper. One-pot, one-pan and one-skillet meals have become my favorite. The last thing I want to do after work and cooking supper, is to wash a sink full of dishes. That’s why I have been sharing with you easy & delicious one-pot meals, hoping that they will make cooking at home easier for you.

What you need

3  Tbsp olive oil

2 tomatoes, chopped

1 red bell pepper, thinly sliced

1 medium onion, thinly sliced

1/2 cup tomato sauce

3 garlic cloves, minced

1/2 cup olives, pitted and halfed

1 Tbsp capers, rinsed and drained

1 Tbsp jalepeno peppers, chopped

1/4 cup white wine (you can also use vegetable or chicken stock)

1 Tbsp oregano

salt and ground black pepper, to taste

4 tilapia filets

Preparation

In a large skillet (I used 11″ cast iron skillet) heat oil over medium high heat. Add chopped tomatoes, sliced bell peppers and onion. Season with salt and stir. Reduce heat to medium, cover with a lid and cook for about 3-4 minutes until vegetables are tender.

One Skillet Tilapia Veracruz | www.deliciousmeetshealthy.com

Add tomato sauce, minced garlic, olives, capers, jalepeno peppers and white wine. Season again with salt, freshly ground pepper and oregano. Stir well.

One Skillet Tilapia Veracruz | www.deliciousmeetshealthy.com

Season both sides of tilapia filet with salt and freshly ground black peppers, and place on top of the Veracruz sauce. Spoon some of the sauce on top of the tilapia filets. Cover with a lid and continue to cook on the stove over medium heat for about 5 – 6 minutes, or until fish flakes easily with a fork.

One Skillet Tilapia Veracruz | www.deliciousmeetshealthy.com

If you are looking for a dinner recipe for this week, look no further, this One Skillet Tilapia Veracruz is so delicious and easy to make, you will want to make it over and over again. 🙂

One Skillet Tilapia Veracruz | www.deliciousmeetshealthy.com

You can also serve this meal over rice and add some chopped fresh green onion. Enjoy!

One Skillet Tilapia Veracruz | www.deliciousmeetshealthy.com

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5.0 from 9 reviews
Baked Tilapia Veracruz
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 3 Tbsp olive oil
  • 2 tomatoes, chopped
  • 1 red bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • ½ cup tomato sauce
  • 3 garlic cloves, minced
  • ½ cup olives, pitted and halfed
  • 1 Tbsp capers, rinsed and drained
  • 1 Tbsp jalepeno peppers, chopped
  • ¼ cup white wine
  • 1 Tbsp oregano
  • salt and ground black pepper, to taste
  • 4 tilapia filets
Instructions
  1. In a large skillet (I used 11" cast iron skillet) heat oil over medium high heat. Add chopped tomatoes, sliced bell peppers and onion. Season with salt and stir. Reduce heat to medium, cover with a lid and cook for about 3-4 minutes until vegetables are tender.
  2. Add tomato sauce, minced garlic, olives, capers, jalepeno peppers and white wine. Season again with salt, freshly ground pepper and oregano. Stir well.
  3. Season both sides of tilapia filet with salt and freshly ground black peppers, and place on top of the Veracruz sauce. Spoon some of the sauce on top of the tilapia filets. Cover with a lid and continue to cook on the stove over medium heat for about 5 - 6 minutes, , or until fish flakes easily with a fork.
Nutrition Information
Serving size: 314 g Calories: 315 Fat: 16.1 g Saturated fat: 3.2 g Unsaturated fat: 12.9 g Trans fat: 0 g Carbohydrates: 11.7 g Sugar: 5.6 g Sodium: 1108 mg Fiber: 3.7 g Protein: 31.4 g Cholesterol: 67 mg

One Skillet Tilapia Veracruz♥ FAVORITE THINGS ♥

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32 comments on One Skillet Tilapia Veracruz

    • Delicious Meets Healthy (author)

      Thanks Manali! yes, i love to come up with easy weeknight meals. I m glad you like it! 🙂

    • Delicious Meets Healthy (author)

      Thanks so much, Nagi! It’s all cooked on the stove. After it’s covered with the lid, it doesn’t really take long to cook the fish, only about 5 minutes. I am glad you like it! 🙂

    • Delicious Meets Healthy (author)

      You are welcome to come over for dinner! 🙂 It’s really a great one skillet meal – quick & delicious! Thanks for stopping by, Allie!

  • Christine from Cook the Story

    I bet those salty capers are a great addition to this dish, and of course, any one-pan dinner is a friend of mine.

  • Alex

    this is the best recipe! My husband loved it and it’s so easy to make!

  • Stacey

    Delish and super easy! We will definitely be making this again! Great job! I used the entire jalapeño and added some red pepper flakes. We like it spicy ? Thank you for sharing!

  • Rob

    Just made this tonight and it was easy and super delicious! Thanks for sharing it!!

  • Deidra Kalina

    This was awesome! I did not have any fish, but I did have shrimp so I followed recipe and substituted the shrimp and man it was delicious.

    • Delicious Meets Healthy (author)

      Aww, that makes me happy! 🙂 So glad you liked it, Deidra!! Hope you find here more delicious recipes to try.

  • JJ

    I was wondering if you can substitute chicken breasts with the fish?

    Anyway, still looks awesome!

    • Delicious Meets Healthy (author)

      Hi JJ, yes, you can substitute chicken breasts for the fish but I would cook it separately and then add them to the Veracruz veggie mixture at the end. Enjoy! 🙂

  • Haylee

    I’ve come back to this recipe over and over. My fiancé and I love it!

    • Delicious Meets Healthy (author)

      Aww, thank you so much, Haylee! I am so glad you and your fiance love it! Thanks for stopping by! 🙂

  • Sara @ The Holy Mess

    YUM! What a gorgeous healthy recipe. I’m always looking for more ways to include healthy seafood in my main dish rotation. Thanks so much for sharing.

  • Brooke

    This looks so yummy! I’m going to make it for Valentine’s Dinner tonight! Already have everything in the house. Thank you to Pinterest for bringing me to your site!

    • Delicious Meets Healthy (author)

      Thanks, Brooke! So glad to have you here! Hope you had a fantastic day with your Valentine! 🙂

  • Donna

    I started making this and I realized I didn’t have half the ingredients, but it still came out amazing! I put onion, tomato and red bell pepper, marinara sauce and chicken broth. Some salt, pepper, oregano and the fish on top. I did add more chicken broth so I have some sauce to spoon on rice. It was very tasty and feels light and healthy.

    • Delicious Meets Healthy (author)

      Creativity is my best friend in the kitchen as well! 🙂 Love what you created, Donna! Sounds delicious!

  • Cecilia

    I have to say making this delicious dish brings me back to my Lovely Veracruz! Thanks so much for sharing one of our traditional dish.

  • Evie

    I made this last night and it was delicious!

  • dixymiss

    Looks delicious. Question? Do you find the acidic tomato sauce damaging to the seasoning in your cast iron skillet? (I thought cooking tomatoes in cast iron was a no-no)?

    • Delicious Meets Healthy (author)

      Thanks, Dixymiss! I have heard that too. I rinse & season the skillet after every use, and it still looks like new. I do try to limit using acidic tomato sauces in my cast iron skillets when I can.

  • Neethie

    I would love to make this, but just a question, do I use fresh jalapeños or pickled? I just want to get the recipe correct, I tend to improvise, but for my first time making it, I want to do recipe as is. Great recipe, can’t wait to make it!

    • Delicious Meets Healthy (author)

      Neethie, I used jalapenos from a jar. They are pickled. Hope you like it! 🙂 It’s one of my favorite go-to recipes!

  • Rachel

    Any tips on saving leftovers? I’d like to make a bunch but worry that the reheated version would lose a lot. Does anyone have experience to share?

    • Delicious Meets Healthy (author)

      I have put leftovers in the fridge and they reheat very well the next day.

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