There are so many joys to motherhood and maternity leave. Besides all the amazing cuddles, coos and fun Elena shares with me on a daily basis I’ve also been blessed to have a lot of my family who live out of town visit. In addition, Elena must know that her mommy loves to cook because she usually takes a long nap or enjoys kicking her legs on her mat which gives me free time in the kitchen. This past week my cousin Maddi was able to come over to meet Elena and join us for dinner. Knowing she is a pesce-vegetarian I wanted to cook fish but with a new twist. Thanks to my husband I had a great recipe cut out for a mexican style fish from his Mens Health magazine. The original recipe calls for snapper but since my grocery store didn’t have snapper I made it with tilapia. Truly, I think any white fish would work great in this recipe. Also, the original recipe has you grill the fish in tinfoil packets but with the rain we decided to bake them instead.
There were many things that I loved about this recipe. First, it was super easy and quick to prepare which will be great for when I’m back at work (It took less than 30 minutes). Also, most of the things it calls for are things I have on hand in my pantry or in my garden. Lastly, and most importantly, all three of us thought it was delicious. The cooked tomatoes, lime juice and cilantro gave it a fresh flavor that mixed great with the hint of salt you tast from the olives and capers. We forgot to add the jalapenos but I would imagine the spice would just enhance the dish. I can’t wait to try them in it next time.
Tilapia a la Veracruz
Recipe adapted from Mens Health June 2012’s Snapper a la Veracruz recipe
Makes 4 servings
- 1/4 cup pitted chopped green olives
- 2 Tbsp capers
- 1 pint cherry tomatoes (keep these whole)
- 1 handful fresh cilantro roughly chopped (you could also use parsley here if you had that instead)
- Juice from one lime
- 1/4 cup olive oil
- Fresh or pickled jalapenos chopped (this is optional and we actual forgot to add them in but next time I will make sure to use them as we love spice)
- Four 4-6 ounce white fish filets (snapper, tilapia, cod, halibut, etc…)
- Heat grill to medium or preheat the oven to 425
- In a small bowl combine the olives, capers, cherry tomatoes, cilantro, lime juice, olive oil and jalapenos.
- If you are cooking them on the grill take out four pieces of aluminum foil that will be large enough to fold over your fish. Place a piece of fish in the center, season with salt and top with 1/4 of the salsa mixture. Now fold the foil over so the fish is completely covered. Roll the edges tightly to seal the package. Place the packets on the grill (grill should max out at 450) and cook until the fish is done and flaky (~8-10 minutes)
- If you are using the oven take out a 8 x 11 pan and line it with aluminum foil. Place the four fish filets on top of the foil, lightly salt them then top each filet with 1/4 of the salsa mixture. Place the pan in the oven and cook for ~10-12 minutes or until the fish flakes.