A blog by ordinary people about living an extraordinary life

Veracruz style white fish

I have found that a great way to mask the fact that you are eating fish (for those of you who may not be the biggest fans of fish) is to serve it with a very flavorful sauce.  This recipe for Veracruz style tilapia, from Marcela Valladolid on Food Network is just the thing.  The sauce is a tomato base, with a slight heat from an Anaheim chili, some salty bite from green olives and capers, and big flavors from oregano, garlic and onion.  I served the fish over brown rice, so it is a gluten-free dinner.  This dinner may appear on our Easter Saturday table, so why not give it a shot in your kitchen as well?


I changed the recipe by using flounder in place of tilapia.  I think that any white fish would work with this recipe.  I also picked up some Mediterranean marinated olives at Whole Foods.


  • 1 tablespoon of olive oil
  • 3 flounder filets, about 1/2 a pound
  • salt
  • pepper
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1 1/2 cups of canned crushed tomatoes
  • 1 Anaheim chili, seeded and diced
  • 1 bay leaf
  • 1 teaspoon of dried oregano
  • 1/2 cup of green olives, pitted and chopped
  • 1/4 cup of capers, drained
  • 1 cup of brown rice, prepared as per the directions

Preheat the oven to 350F.

In a saute pan, heat 1 tablespoon of olive oil.  Season the fish with salt and pepper.  Cook about 2 minutes per side, then set aside.

Into the same pan, add the onions and garlic.  Cook for 3-4 minutes, until garlic is fragrant and the onions are beginning to become translucent.  Add the canned tomato, chili, bay leaf and oregano.  Bring to a boil, then reduce to a simmer.  Cover and cook for 5 minutes.  Add the olives and capers, stirring to combine.


Add the fish on top of the sauce and allow to heat for 5 minutes.  Serve over brown rice, topping the fish with extra sauce.


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This entry was posted on March 18, 2013 by in Healthy living, Peter Waterman's posts, Recipes and tagged , , , , , , .
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