Tilapia Veracruz


  • 2 tablespoons olive oil
  • 2 sweet bell peppers, cored and cut into strips
  • 1 medium-size onion, sliced
  • 1 14.5-ounce can petite-cut diced tomatoes with Jalapeños
  • ½ teaspoon dried oregano
  • ½ teaspoon hot pepper sauce
  • 4 tilapia fillets, about 1 1/2 pounds total
  • 1/2 teaspoon each salt and pepper
  • 2 cups hot heat-and-serve white rice


  1. Heat oven to 350°. Coat a 13-inch-by-9-inch-by-2-inch baking dish with nonstick cooking spray. Heat oil in a large skillet over medium heat. Add peppers and onion; cook 4 minutes. Add tomatoes and oregano; cook 3 minutes. Stir in hot sauce.
  2. Place fish in prepared dish. Top with pepper mixture. Season with salt and pepper.
  3. Bake at 350° for 25 minutes, until fish flakes easily with a fork. Spoon fish and pepper mixture onto plates; serve with rice.

Makes: 4 servings


3 thoughts on “Tilapia Veracruz

  1. We cooked the Tilapia Veracruz for lunch today. We added the juice of 2 limes, a pinch of red pepper and about 2 Tablespoons chopped Jalapeno peppers. We added some finely grated Monterrey Jack Cheese. It was excellent.

  2. We cooked a variation of the dish tonight, using boneless chicken thighs in place of the fish. We also used 2 cans of Great Value Fire Roasted Tex Mex Style Diced Tomatoes, 1 Tablespoon chopped garlic, the juice of 2 limes, 1 cup sliced green olives and ½ teaspoon cinnamon. Baked 45 minutes at 350°.

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