My Bonita Esposa, “beautiful wife”, is from Veracruz Mexico so I had to do my research after eating Veracruz style Tilapia at a restaurant in Wawasee Indiana. It was very good there so I had to do better. I think I did, at least she says I did but she might just be playing nice. Try it out for yourself and let me know how I did.
Ingredients
- White Fish
- Canned Tomatoes
- 2 tbsp Olive Oil
- 1 tbsp Capers
- 1 Can Fire Roasted Diced Tomatoes
- 1 Medium Red/White Onion
- 1/2 tsp oregano
- 1 bay leaf
- 1 Anaheim Pepper, seeded and Diced
- 1/4 c Cilantro
- 3 Minced Garlic Cloves
- Lime wedges
- S/P to taste
Directions
- Heat up a large skillet, add olive oil, finely chopped onion, and salt and pepper for 7-9 minutes
- Add in the garlic and diced peppers for just less than a minute.
- Add the capers, oregano, bay leaf, and whole can of tomatoes.
- Heat to bubbles then set to simmer
- Lightly Salt any whitefish that are the same thickness dry.
- Place the fish in the skillet amongst the the sauce.
- Cover and cook on low heat for 10 minutes or until a thermometer reads 140. Fish should flake easily.
- Garnish with Cilantro and Lime wedges.
- Voila!
- Examples of Whitefish: Tilapia, Swordfish, Snapper, Grouper, Cobia, Flounder, Wahoo.
- Florida Red Grouper and Red or Lane Snapper are my favorite, mainly because I don’t have to buy them. When it’s too windy to fish and fill the fridge/freezer we go to Costco, they have good flounder, swordfish, and Tilapia.
