Thank you. I love Tilapia vera cruz. You can make it with Red Snapper if you can find it also. Any firm, mild tasting flaky white fish will work. Very easy and super tasty recipe and also surprisingly healthy too.
If you want to make a company worthy meal then whip up a side of rice and/or beans and serve with a side of low carb tortillas. I've also enjoyed this with plain white Basmati or Jasmine rice and added more tomatoes and a splash of white wine to make it 'saucier'.
BAKED TILAPIA VERA CRUZ
2 lbs. of frozen or fresh tilapia (or other firm flaky white fish) fillets washed dried and set aside
4 Tablespoons extra virgin olive oil
5-6 cups cherry tomatoes; washed and dried
1 cup of green olives with pimientos; chopped coarse
1/2 cup golden raisins
6 cloves garlic; minced
2 Tablespoons capers; drained and rinsed
2 Tablespoons fresh oregano; snipped fine
Kosher salt
Cayenne pepper
Chili powder
snipped fresh cilantro and lime wedges for garnish
INSTRUCTIONS:
1.) Wash and pat dry the fish. When dry season both sides of the fillets with a few sprinkles of Kosher salt, Cayenne pepper and chili powder. Set fish aside.
2.) Preheat oven to 350 Fahrenheit.
3.) In a heavy, deep skillet heat the olive oil on medium heat. Add the tomatoes and cook about 6 minutes until the skins soften, start to split and release some liquid.
4.) Add a little more olive oil if needed otherwise add the garlic and cook 1 or 2 minutes until fragrant.
*Purely optional is shaking in a little cayenne and chili powder at this step if you like a little spicier/hotter food. You could also add a dash of hot sauce or Tabasco here.
5.) Remove pan from heat and add the raisins, capers, olives and oregano to the tomatoes. Stir to incorporate well.
6.) Pour tomato mixture from skillet into a shallow 2 quart baking dish.
7.) Place fish on top of tomato mixture in a single layer. Bake 20-30 minutes until done and fish flakes when tested with a fork.
8.) When done serve with cilantro and lime wedges as garnish.
ENJOY.
