Tonight we are traveling to Mexico to the state of Veracruz which is on the southeastern part of the country right by the Gulf of Mexico so fresh seafood is abundant there. This recipe supposedly comes from that area. I, however, got this recipe from Marcela Valladolid of The Food Network
I took a picture of the whole pan because the fish falls apart very easily so I didn’t want to move it because it would have gotten messed up. I will just warm it up when we eat.
3 tablespoons olive oil, divided
4 (6-ounce) tilapia fillets or other white fish fillets
Salt and freshly ground black pepper
1 small onion, chopped
4 garlic cloves, minced
1 1/2 cups canned crushed tomatoes with juice
1 Anaheim chile, stemmed, seeded and cut into thin strips (I left this out as I used the tomatoes with the chilis already in them)
1 bay leaf
1 teaspoon dried oregano
1/2 cup pitted and halved green olives
1/4 cup capers, drained
In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chilies soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.