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Veracruz-Style Tilapia ("Pescado A La Veracruzana") Recipe

Veracruz-Style Tilapia ("Pescado A La Veracruzana")

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

Showing 21-30 of 44

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  • on March 05, 2011

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    This recipe is excellent. It was quick and easy, and tasted delicious!

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  • on February 27, 2011

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    I was looking for something different and stumbled onto this recipe. It looked easy enough, healthy and low-cal, so I decided to give it a try. Wow, I can't say enough good things about this! Everyone loved it. It was packed with flavor and turned the tilapia into something amazing! I will be cooking this often.

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  • on February 23, 2011

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    The sauce for this fish is wonderful. Easy to make and would likely be good on other things. Very good recipe. Will definitely be making it again and again.

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  • on February 05, 2011

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    MY HUSBAND AND I LOVED THIS DISH. IT WAS VERY EASY AND QUICK TO MAKE. I LOVE FISH AND THIS IS A DIFFERENT WAY TO EAT IT.

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  • on January 10, 2011

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    Sauce is very good, the dish would be better with less bland fish, but you need something to do with all that Tilapia, and this is probably as good a way to use it as any. I don't think it's necessary to cook the fish twice- it's usually just braised in the sauce in the oven.

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  • on January 06, 2011

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    My fiance & I were THIS close to ordering out & then I thought, "No no, I'll make something." I remember I had tilapia in my freezer so I looked up this recipe that I had seen from the show & realized I had just about everything in my fridge. I baked the fish in the oven instead of pan frying. I used fire roasted red & yellow peppers instead of a anaheim chile & for go the bay leaf as I didn't have any. & I made brown rice instead of white. It was so good! Sauce was delicious, I loved the green olives & capers in there. My only thing was that the sauce was a little too chunky but I think that's because I used diced tomatoes instead of crushed, so I added a little bit of water to make it more saucy.

    All in all, super easy, delicious & I'll definitely make it again! Thanks Marcela!

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  • on October 17, 2010

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    I don't make fish dishes too often, because I'm fairly picky about the taste of fish. However, I thought this one sounded decent so I decided to try it last night. WOW! NO KIDDING.... this is the best fish dish I have ever made.... possibly ever eaten. I immediately sent it out to other family members. It was simple to make and wowed everyone at the table. I followed the recipe, point by point, except I left it in the oven for almost 15 minutes. Very tender and flaky. Thanks, Marcela! I will make this often, especially when I have guests over. (I paired this with saffron basmati rice and a simple green salad.

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  • on October 05, 2010

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    his is a very healthy and tasty dish. I made the sauce over the weekend and stored it in the fridge. Then a couple of days later, I sauteed the fish after sprinkling it lightly with Mrs. Dash seasoning and very lightly dredged in flour. (I had sauteed fish before without dredging in flour and it stuck to the pan and made a mess so I always put a light coating of flour first. I heated the sauce slightly and poured it over the cooked fish and popped everything in the oven for about 5-10 mins to finish.

    My husband, who doesn't like his fish topped with any sauce, loved it cooked this way. I think cooking the veracruz sauce ahead of time helped the flavors blend. This recipe is a definite keeper.

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  • on September 30, 2010

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    super yummy. done it 2 times

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  • on September 15, 2010

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    When I watched Marcela make it on her show, it didn't look that appealing to me but knew my husband would like the ingredients. I made it for him and it was amazing. I didn't have an anaheim chili but used a poblano instead. It was so flavorful and will definitely make it again. The leftovers were even better the next day. I love making Marcela's dishes!!

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