Tilapia Veracruzana with Yellow Rice

Tilapia Veracruzana

with Yellow Rice

2 Servings
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From the Test Kitchen

Veracruz is a coastal Mexican state with a unique culinary style. The flavors and ingredients of traditional Mexican cooking were fused with the spices and grains introduced from Spain in the early 1500s. Since the state spans the coast, fresh seafood is a signature of the region’s recipes.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
fresh
ingredients
Tilapia Veracruzana with Yellow Rice
Title
  • 12 Castelvetrano Olives
  • 3 cloves Garlic
  • 1 bunch Fresh Oregano
  • 1 Jalapeño Pepper
  • 1 Lime
  • 1 Yellow Onion
  • 1 tsp Turmeric
  • ¾ cup Basmati Rice
  • 1 15-Ounce Can Diced Tomatoes
  • 1 Fresh Bay Leaf
  • ¼ tsp Cinnamon
  • 2 Tilapia Fillets
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Using the side of your knife, smash the olives; remove and discard the pits, then finely chop the olives. Peel and mince the garlic. Remove the seeds and ribs of the jalapeno, then small dice. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the peel to get 2 teaspoons of lime zest. Cut the lime into quarters. Peel and small dice the onion. Pick the oregano leaves off the stems; discard the stems.
Start the rice:
2 Start the rice:
In a small pot, heat 2 teaspoons of olive oil on medium until hot. Add half of the onion and half of the garlic and cook 3 to 4 minutes, or until softened and fragrant, stirring frequently. Stir in the turmeric and cook 30 seconds to 1 minute, or until toasted and well combined.
Cook the rice:
3 Cook the rice:
To the same pot, add the basmati rice, a big pinch of salt and 1½ cups of water. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover and cook 14 to 16 minutes, or until all of the water is absorbed. Remove from heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste.
Make the tomato sauce:
4 Make the tomato sauce:
While the rice cooks, in a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the jalapeño, remaining onion and remaining garlic. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the tomatoes, lime zest, cinnamon, bay leaf and 1 cup of water. Stir to incorporate. Season with salt and pepper to and cook, stirring occasionally, 8 to 10 minutes, or until slightly reduced in volume.
Cook the fish:
5 Cook the fish:
While the sauce cooks, pat the tilapia fillets dry and season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the tilapia and cook 4 to 6 minutes per side, or until golden brown and cooked through.
Add the tomato sauce:
6 Add the tomato sauce:
Reduce the heat under the fish to medium and add the tomato sauce and all but a pinch of both the olives and oregano (save the rest for garnish) to the pan. Frequently spooning the sauce over the fish, cook 1 to 2 minutes, or until the sauce is slightly reduced in volume. Remove from heat and discard the bay leaf. To plate your dish, divide the rice between 2 plates and top with the tilapia and tomato sauce. Garnish with the remaining olives, oregano and lime wedges. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Using the side of your knife, smash the olives; remove and discard the pits, then finely chop the olives. Peel and mince the garlic. Remove the seeds and ribs of the jalapeno, then small dice. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the peel to get 2 teaspoons of lime zest. Cut the lime into quarters. Peel and small dice the onion. Pick the oregano leaves off the stems; discard the stems.
2 Start the rice:
In a small pot, heat 2 teaspoons of olive oil on medium until hot. Add half of the onion and half of the garlic and cook 3 to 4 minutes, or until softened and fragrant, stirring frequently. Stir in the turmeric and cook 30 seconds to 1 minute, or until toasted and well combined.
Start the rice:
Cook the rice:
3 Cook the rice:
To the same pot, add the basmati rice, a big pinch of salt and 1½ cups of water. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover and cook 14 to 16 minutes, or until all of the water is absorbed. Remove from heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste.
4 Make the tomato sauce:
While the rice cooks, in a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the jalapeño, remaining onion and remaining garlic. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the tomatoes, lime zest, cinnamon, bay leaf and 1 cup of water. Stir to incorporate. Season with salt and pepper to and cook, stirring occasionally, 8 to 10 minutes, or until slightly reduced in volume.
Make the tomato sauce:
Cook the fish:
5 Cook the fish:
While the sauce cooks, pat the tilapia fillets dry and season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the tilapia and cook 4 to 6 minutes per side, or until golden brown and cooked through.
6 Add the tomato sauce:
Reduce the heat under the fish to medium and add the tomato sauce and all but a pinch of both the olives and oregano (save the rest for garnish) to the pan. Frequently spooning the sauce over the fish, cook 1 to 2 minutes, or until the sauce is slightly reduced in volume. Remove from heat and discard the bay leaf. To plate your dish, divide the rice between 2 plates and top with the tilapia and tomato sauce. Garnish with the remaining olives, oregano and lime wedges. Enjoy!
Add the tomato sauce:
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