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One Skillet Tilapia Veracruz – perfect summer dinner meal, made in only 30 minutes. Paleo. It’s gluten free and grain free. So delicious and healthy!
I have the perfect dinner recipe for you today which is a great quick and delicious meal for the middle of the week – One Skillet Tilapia Veracruz. 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 jalapeno peppers. It’s only 1 Tbsp jalapeno 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. If you love one skillet and one-pot meals, I think you will also love this One Skillet Tilapia Caponata recipe.
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 these 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.
Back to the recipe for One Skillet Tilapia Veracruz.
How to Make One Skillet Tilapia Veracruz
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 halved
1 Tbsp capers, rinsed and drained
1 Tbsp jalapeno 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 fillets
Preparation
In a large skillet (I used 11.75″ 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.
Add tomato sauce, minced garlic, olives, capers, jalapeno peppers and white wine. Season again with salt, freshly ground pepper and oregano. Stir well.
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.
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. 🙂
You can also serve this meal over rice and add some chopped fresh green onion. Enjoy!
Baked Tilapia Veracruz
INGREDIENTS
- 3 Tablespoon extra virgin 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 black pitted olives, pitted and halfed
- 1 Tablespoon capers, rinsed and drained
- 1 Tablespoon jalapeño pepper slices, chopped
- 1/4 cup white wine
- 1 Tablespoon oregano
- salt and ground black pepper, to taste
- 4 tilapia filets
INSTRUCTIONS
- 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.
- Add tomato sauce, minced garlic, olives, capers, jalapeno peppers and white wine. Season again with salt, freshly ground pepper and oregano. Stir well.
- 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
♥ FAVORITE THINGS ♥
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I have made those dish A few times already I do not use tilapia I use a different kind of fish I follow directions to a T my husband and I are absolutely hooked on this thank you for sharing
Thank you! So glad to hear you love it! Yes, this recipe works great with a different kind of fish as well!
Recipe is good- if you’re like me and my husband it didn’t quite have enough kick. I seasoned the fish fillets with smoked paprika and red chili flakes as well as salt and pepper- which really perked this up! Used lemon juice instead of white wine, and it brightened up a little more too. I topped it with a fresh salted avocado, so good! Really great and easy recipe to build upon to your liking!
Sounds good. Gonna try it. But, BTW, “baked” is not a great description for a meal that’s made in a pan.
Thanks for pointing this out, Barry! Yes, the title of the post is one skillet tilapia veracruz, i don’t know why the recipe card says ‘baked’. I will fix it.
it looks so yummyyyyyy
can’t wait to have it
Amazing! Def a keeper.
Wow! Without diminishing the fish, the flavour of this dish is fantastic. Add to this, the recipe is easy.Many thanks.
I made this for a family meal and it was delicious! To fit my family’s preferences, I subbed mild chopped green chiles for the jalapenos & sliced baby bella mushrooms for the olives. Topped with scallions as per the photos. I can’t wait to try your instant pot recipes! Thanks!
Made this two nights ago. Omg, so delicious! This is a keeper! Thank you!
Wow! Easy and delicious. Husband really liked it, too, which he usually never says about any fish that I make. I have been looking to amp up my fish repertoire and this dish is a great addition. The package of cod I used only had 3 small fillets so I added a pound of shrimp for extra protein…husband liked the fish best and I liked the shrimp. Served w/ vermicelli but thinking rice would have absorbed some of the sauce a little better Definitely a keeper–Thanks!
The first words out of my husband’s mouth after eating this were, “Restaurant quality!”
My words….absolutely delicious! Thank you for this great recipe!
Wow, awesome! So happy you and your husband loved the recipe! 🙂
I made this dish, is delicious!! I didn’t put capers or jalapeno, instead of jalapeno I put crushed red peppers, and I used sea salt. I will make it again!!!
Thanks for the recipe!!
Awesome! So glad you liked it, Cristina!! 🙂
Love meals that only require one skillet!