In this week’s issue of whatzup, we feature Veracruz Style Tilapia. You can read the entire article online.
- 2 lbs. tilapia filets
- 1/2 cup freshly squeezed lime juice (3-4 limes)
- 1/2 cup olive oil
- 2 medium onions, diced
- 6 cloves garlic, minced
- 2 28 oz. cans of whole tomatoes, drained
- 1 cup green olives
- 1/2 cup Spanish capers
- 1/2 cup raisins
- 1 teaspoon pickled jalapeños, sliced
- 4 dried bay leaves
- 1/2 pound potatoes, peeled, blanched, and sliced
- salt & pepper to taste
- Short-grained rice, such as risotto
Place fish in a 1-gallon freezer bag and season with salt and pepper. Pour the lime juice over the fish, cover with plastic wrap, and refrigerate for 1 hour.
In a large pot, over moderate heat, heat the olive oil until hot but not smoking. Add the onion, cover, and sweat until translucent, about 2 minutes. Add the garlic and sauté briefly, crush the tomatoes with your hands and add them to the pot. Cover and cook for 5 minutes. Lower the heat and add the olives, capers, raisins, jalapeños, and bay leaves. Cover and simmer about 10 to 15 minutes. Season with salt and pepper, remove the bay leaves, and keep warm until ready to serve.
Preheat the oven to 350°F.
Place 1/2 cup of the sauce in the bottom of an ovenproof dish. Remove the fish from the marinade and arrange it on top of the sauce. Pour the remaining sauce over the fish then scatter the potato slices on top. Bake until the fish flakes when tested with a fork, about 35 minutes. Serve with rice.