October 2005

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Veracruz Style Tilapia Recipe #103567

This cooking light recipe was originally for Red Snapper, but since Tilapia is usually less expensive and easier to find, that is what I go with. This recipe also work wonderfully on the grill.
4 (6 ounce) tilapia fillets or red snapper fillets
cooking spray
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper (fresh ground is always better)
1/4 cup chopped cilantro
1/4 cup chopped green olives
1/4 cup prepared salsa
1 (16 ounce) can pinto beans
1 (16 ounce) can diced tomatoes

4 servings Change size or US/metric

35 minutes 25 mins prep

  1. Prepare the broiler by coating the pan with cooking spray.
  2. Coat the fish fillets completely wih cooking spray.
  3. Combine the cumin salt and pepper and sprinkle all over the fish.
  4. The fillets will cook 5 minutes on each side (watch caefully if your fillets are thin).
  5. While fish broils, combine the remaining ingredients to make the salsa.
  6. Serve the fillets with 1/2 cup of salsa.
  7. When spliting the recipe for 2 I will make the entire salsa portion and freeze it for future use, this recipe is also wonderful with lean pork chops.

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Recent Reviews

seth deitchman | my other reviews | e-mail me

**** Very, very easy and pretty tasty. It is very filling. I added some lime to it as well. I felt like something was missing, that being said we really did enjoy it. Apr 4, 2005

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Chef #06052005 | my other reviews | e-mail me

***** This was an easy dish to make and took no time at all. Feb 4, 2005

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Helpful Reviews

ladypit | my other reviews | e-mail me

***** Oh my gracious this is good!! I have been sick for about 4 days and this was my forray back into something other then soup. It was fast and easy and tasted like something much more involved. We used red kidney beans instead of the pinto beans (we were out of pintos) but otherwise left it as written. I was afraid that my olive hating husband would leave them out (I don't usually have any at home but bought some on a whim a few days ago) but he cut them small and left them in. I think they added something to the salsa but without really tasting like olives! This salsa would be good on chicken, on pork, or maybe even wrapped in a tortilla. I served it with Mexican Style Bulgur #35152 by Sue L which was a very nice compliment. You have some wonderful recipes, Kanzeda, and I am thrilled to have started trying them! Jan 3, 2005, 1 member found this helpful

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Recipe posted: Nov 8, 2004

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Nutrition Facts
Calculated for 1 serving (326g)
Recipe makes 4 servings
Nutrition Facts for some measurements or ingredients are not included in data below:
1/4 cup green olives
We can often fix this, let us know.
Calories 336
Calories from Fat 19 (5%)
Amount Per Serving %RDA
Total Fat 2.2g 3%
Saturated Fat 0.4g 1%
Polyunsat. Fat 0.7g  
Monounsat. Fat 0.4g  
Cholesterol 113mg 37%
Sodium 525mg 21%
Potassium 1357mg 38%
Total Carbohydrate 35.1g 11%
Dietary Fiber 11.5g 45%
Protein 44.3g 88%
Vitamin A 336mcg 6%
Vitamin B6 0.6mg 29%
Vitamin B12 3.4mcg 56%
Vitamin C 13mg 22%
Vitamin E 1mcg 5%
Calcium 230mg 23%
Magnesium 123mg 30%
Iron 5mg 32%
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