As the summer approaches, we wanted to share this delicious Tilapia Vera Cruz recipe with you! It was created by Don Reynolds who is a retired chef and former Claiborne and Churchill employee. This dish is quick and easy to make, and most importantly pairs perfectly with any of our white wines. Make sure to grab a bottle from our tasting room or here at our website.
Tilapia Vera Cruz Recipe:
PREP TIME: 15 minutes
COOK TIME: 15 – 20 minutes
SERVINGS: 4 – 6 depending on appetite
INGREDIENTS
5 tablespoons olive oil – 3 tbsp for the sauce and 2 tbsp for the fish
4 cloves garlic – minced
1 small onion – chopped
¼ cup drained capers
1 cup sliced green and black olives – combination dependent upon preference
½ tablespoon jalapeno – minced
3 cups diced fresh tomatoes
½ teaspoon cumin
Salt and pepper to taste
1 lime – cut into 6 wedges
Fresh cilantro for garnish
6 tilapia fillets – 6 oz. size
*You can substitute another fish such as red snapper, orange roughy, grouper or cod*
DIRECTIONS
In a large skillet heat 3 tablespoons of olive oil over medium-high heat. Add the garlic, onion, capers, olives and jalapeno. Sauté until soft for 1-2 minutes. Add the tomatoes, cumin, salt and pepper and simmer for 10-15 minutes.
Pat dry each tilapia fillet and flavor with salt and pepper. In another large skillet heat the remaining 2 tablespoons of olive oil and gently swirl to coat the pan. Gently place fish into the oil and sear for 2-3 minutes on each side until golden and flakes easily. Place cooked fish on a serving plate and spoon the sauce from the pan over the fish. Squeeze a wedge of lime juice over the top and garnish with a sprig of cilantro. Serve with Spanish rice and Cuban beans.