Tilapia Veracruz

with Yellow Tomatoes, Poblano & Zucchini

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 340 calories
WW Freestyle
05 Smart Points

For our take on Veracruz sauce—named for the Mexican coastal city’s classic seafood preparation—we’re simmering sunny tomatoes with briny capers, oregano, pickled jalapeño, and more to achieve its traditionally zesty flavors, then serving it with flaky seared tilapia.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Tilapia Veracruz with Yellow Tomatoes, Poblano & Zucchini
Title
  • 2 Tilapia Fillets
  • 1 14-Ounce Can Whole Peeled Yellow Tomatoes
  • 2 Scallions
  • 1 Poblano Pepper
  • 1 Zucchini
  • 1 Lime
  • 1 Tbsp Capers
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1½ Tbsps Golden Raisins
  • ¼ cup Rice Flour
  • 1 tsp Whole Dried Oregano
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Place the tomatoes in a bowl; gently break apart with your hands. Halve the zucchini lengthwise, then thinly slice crosswise. Quarter the lime. Cut off and discard the stem of the poblano pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers. 

Make the sauce:
2 Make the sauce:

In a small pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sliced white bottoms of the scallions and capers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the crushed tomatoes (carefully, as the liquid may splatter), oregano, raisins, 1/2 cup of water, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 7 to 9 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Brown the zucchini:
3 Brown the zucchini:

Meanwhile, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Transfer to a bowl. Wipe out the pan. 

Cook the fish:
4 Cook the fish:

Pat the fish dry with paper towels; season with salt and pepper on both sides. Place half the rice flour (you will have extra) on a plate; season with salt and pepper. Thoroughly coat the seasoned fish in the seasoned flour. In the same pan, heat 1 1/2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish (shaking off any excess flour before adding). Cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat. 

Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

To the pot of cooked sauce, add the browned zucchini and the juice of 2 lime wedges; stir to combine. Serve the finished sauce topped with the cooked fish. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Place the tomatoes in a bowl; gently break apart with your hands. Halve the zucchini lengthwise, then thinly slice crosswise. Quarter the lime. Cut off and discard the stem of the poblano pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers. 

2 Make the sauce:

In a small pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sliced white bottoms of the scallions and capers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the crushed tomatoes (carefully, as the liquid may splatter), oregano, raisins, 1/2 cup of water, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 7 to 9 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the sauce:
Brown the zucchini:
3 Brown the zucchini:

Meanwhile, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Transfer to a bowl. Wipe out the pan. 

4 Cook the fish:

Pat the fish dry with paper towels; season with salt and pepper on both sides. Place half the rice flour (you will have extra) on a plate; season with salt and pepper. Thoroughly coat the seasoned fish in the seasoned flour. In the same pan, heat 1 1/2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish (shaking off any excess flour before adding). Cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat. 

Cook the fish:
Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

To the pot of cooked sauce, add the browned zucchini and the juice of 2 lime wedges; stir to combine. Serve the finished sauce topped with the cooked fish. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!