[{"@context":"https:\/\/schema.org\/","@type":"BlogPosting","@id":"https:\/\/www.mynaturalfamily.com\/fish-veracruz-recipe\/#BlogPosting","mainEntityOfPage":"https:\/\/www.mynaturalfamily.com\/fish-veracruz-recipe\/","headline":"Super Easy 30-Minute Fish Veracruz Recipe","name":"Super Easy 30-Minute Fish Veracruz Recipe","description":"I'm finally not afraid of cooking fish! This fish Veracruz recipe turns out moist and the sauce hides the fishy flavor and is so easy and you can even use frozen fish.","datePublished":"2017-10-15","dateModified":"2021-06-15","author":{"@type":"Person","@id":"https:\/\/www.mynaturalfamily.com\/author\/admin\/#Person","name":"Rebecca Baron","url":"https:\/\/www.mynaturalfamily.com\/author\/admin\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/633db4fb7ed9d2590b227dabf72c5c29660269aeb3ce3e15c319a88a5df98ef3?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/633db4fb7ed9d2590b227dabf72c5c29660269aeb3ce3e15c319a88a5df98ef3?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"My Natural Family","logo":{"@type":"ImageObject","@id":"https:\/\/www.mynaturalfamily.com\/wp-content\/uploads\/2015\/04\/mnf-logo.jpg","url":"https:\/\/www.mynaturalfamily.com\/wp-content\/uploads\/2015\/04\/mnf-logo.jpg","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.mynaturalfamily.com\/wp-content\/uploads\/tilapia-veracruz.jpg","url":"https:\/\/www.mynaturalfamily.com\/wp-content\/uploads\/tilapia-veracruz.jpg","height":1200,"width":1200},"url":"https:\/\/www.mynaturalfamily.com\/fish-veracruz-recipe\/","commentCount":"36","comment":[{"@type":"Comment","@id":"https:\/\/www.mynaturalfamily.com\/fish-veracruz-recipe\/#Comment1","dateCreated":"2021-04-12 09:46:42","description":"Made with quinoa yum","author":{"@type":"Person","name":"Caroline","url":""}},{"@type":"Comment","@id":"https:\/\/www.mynaturalfamily.com\/fish-veracruz-recipe\/#Comment2","dateCreated":"2021-03-08 09:53:08","description":"Delicious!!!","author":{"@type":"Person","name":"muttsanddaisies","url":""}},{"@type":"Comment","@id":"https:\/\/www.mynaturalfamily.com\/fish-veracruz-recipe\/#Comment3","dateCreated":"2020-07-07 10:45:18","description":"Healthy tried this for the first time tonight and really enjoyed it!","author":{"@type":"Person","name":"Rachel","url":""}},{"@type":"Comment","@id":"https:\/\/www.mynaturalfamily.com\/fish-veracruz-recipe\/#Comment4","dateCreated":"2020-01-11 09:39:14","description":"I'm so glad you liked it. Thanks for commenting!","author":{"@type":"Person","name":"Rebecca Baron","url":"https:\/\/www.mynaturalfamily.com"}},{"@type":"Comment","@id":"https:\/\/www.mynaturalfamily.com\/fish-veracruz-recipe\/#Comment5","dateCreated":"2020-01-09 17:22:15","description":"This was really great!  We had it tonight with some local sea bass filets.  Instead of the two cans of crushed tomatoes, we used leftover marina from spaghetti night.  We added the other ingredients to this base and it was awesome.  \r\n\r\nWhen we make this again, we may add another vegetable, asparagus or brocolini and some baby potatoes halves.\r\n\r\nThanks for the awesome recipe!","author":{"@type":"Person","name":"Tim","url":""}},{"@type":"Comment","@id":"https:\/\/www.mynaturalfamily.com\/fish-veracruz-recipe\/#Comment6","dateCreated":"2019-06-15 10:23:37","description":"Delicious!","author":{"@type":"Person","name":"Kelly Westfall","url":""}},{"@type":"Comment","@id":"https:\/\/www.mynaturalfamily.com\/fish-veracruz-recipe\/#Comment7","dateCreated":"2018-08-03 12:30:58","description":"Added shrimp and scallops. Whole family loved it.","author":{"@type":"Person","name":"Nicole S","url":""}},{"@type":"Comment","@id":"https:\/\/www.mynaturalfamily.com\/fish-veracruz-recipe\/#Comment8","dateCreated":"2018-08-01 09:34:04","description":"I don't bother. I buy my frozen fish from Costco and it comes in individually frozen vacuum sealed servings and the directions say not to unthaw it.","author":{"@type":"Person","name":"Rebecca","url":""}},{"@type":"Comment","@id":"https:\/\/www.mynaturalfamily.com\/fish-veracruz-recipe\/#Comment9","dateCreated":"2018-07-29 12:16:10","description":"Do you thaw it before putting in the oven?","author":{"@type":"Person","name":"Kirsten","url":""}},{"@type":"Comment","@id":"https:\/\/www.mynaturalfamily.com\/fish-veracruz-recipe\/#Comment10","dateCreated":"2014-03-18 17:08:01","description":"These all look so good. Now I know what to make for my sister when she comes over!!","author":{"@type":"Person","name":"Priscilla","url":""}}],"about":["Dairy-Free Recipes","Keto Dinner","Keto Recipes","Whole30 Dinner"],"wordCount":1056,"articleBody":"Jump to Recipe·Print RecipeSpread the loveI developed this healthy baked fish Veracruz recipe after I ate halibut Veracruz at a restaurant and loved it. It's easy to make in just 30 minutes. I have been looking for a healthy fish recipe that tastes good.  I haven't seen very many recipes for tilapia in the past that I thought I could actually make and that I would want to eat. What is it that's so intimidating about cooking fish?Tilapia veracruzI always have a bunch of frozen, individually-wrapped fish fillets in my fridge from Costco because my husband and son like to eat it plain with just some olive oil and lemon and baked in the oven but sorry -  there's no way I'm eating plain, frozen fish with just lemon squeezed over the top.  Just not going to happen...But I like to order fish when we go out so I thought of my favorite restaurant fish dish and tried to copy it.\u00a0 It's Halibut Veracruz from Los Hermanos restaurant in Provo and Orem, Utah.\u00a0 My husband and I have been going to that restaurant since we first started dating 25 years ago (has it really been that long?).\u00a0 All but one of my children loves this, which is a success in my opinion.\u00a0 It's become a staple in our house and I hope it will be popular in your house too.Main IngredientsTilapia fillets - any other white fish will work. I like it with halibut but generally opt for tilapia since it is more affordable and my teenage son eats a ton of fish. If you want to use frozen fish, as I sometimes do, then I recommend you use the oven-baked method. It will a little take longer to cook than fresh, but you can just ignore it while it's baking, so that may be a good option for you. If you have fresh and\/or unthawed fish, I think that it is much quicker and easier to use the skillet method. That way, the fish gets a really nice, beautiful golden color on top.Tomatoes - fresh is always best, especially from the garden. However, I really like to use Italian-style crushed tomatoes (San Marzano) for this dish. They are much more concentrated and rich in flavor. They are not watery at all so you do not need to cook them as long because you don't need to reduce any liquid.Plus, It can really be made in about 15 minutes if you use canned Italian-style crushed tomatoes.Onion - Any type will work here. I've even tried sweet and loved it.Anaheim Chili - You can leave this out if you don't want the heat but they aren't all that hot. The best substitutes are green bell peppers or poblano peppers.Green Olives - We are personally not a huge fan of these in our family and usually leave them out so I won't judge if you want to do the same.Capers - I often leave these out too, but if you leave out both the green olives and capers, you should think about replacing some of the salty sourness with either some extra lime juice, maybe some anchovies or green peppercorns - or I actually enjoy a few artichoke hearts thrown in.How to serveIf you want to make it a complete meal and get some more veggies in the dish, I love to add zucchini or summer squash in the dish. When I do that and want to eat Paleo, I love it with some cauliflower steamed in my Instant Pot *. If you can eat rice, then it goes well with this. Use white or brown rice, or even quinoa * or cauliflower \"rice.\"Fish Veracruz in a pan fresh from the ovenPrintRecipeclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon\t\t\t\t\t\t\t\t\t\t\t\tSuper Easy 30-Minute Fish Veracruz Recipe\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t5 Stars\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t4 Stars\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t3 Stars\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t2 Stars\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t1 Star\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t4.8 from 9 reviews\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor: Rebecca Baron\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tPrep Time: 15 minutes\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCook Time: 15 minutes\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time: 30 minutes\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield: 6 servings 1x\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCategory: Main Course\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCuisine: Paleo\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tPrint Recipe\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tSave Recipe\t\t\t\t\t\tRecipe Saved\t(function(){\tfunction ensureSlickstream() {\t\treturn new Promise((resolve, reject) => {\t\t\tif (window.slickstream) {\t\t\t\tresolve(window.slickstream.v1);\t\t\t} else {\t\t\t\tdocument.addEventListener('slickstream-ready', () => {\t\t\t\t\tresolve(window.slickstream.v1);\t\t\t\t});\t\t\t}\t\t});\t}\tfunction updateFavoriteButtonState() {\t\tensureSlickstream().then(function(slickstream) {\t\t\tvar isFavorite = slickstream.favorites.getState();\t\t\tdocument.querySelectorAll('.tasty-recipes-slickstream-button').forEach(function(el) {\t\t\t\tel.querySelector('.tasty-recipes-saved').style.display = isFavorite ? null : 'none';\t\t\t\tel.querySelector('.tasty-recipes-not-saved').style.display = isFavorite ? 'none' : null;\t\t\t});\t\t});\t}\tdocument.querySelectorAll('.tasty-recipes-slickstream-button').forEach(function(el) {\t\tel.addEventListener('click', function() {\t\t\tensureSlickstream().then(function(slickstream) {\t\t\t\tvar state = slickstream.favorites.getState();\t\t\t\tslickstream.favorites.setState(!state);\t\t\t});\t\t});\t});\tdocument.addEventListener('slickstream-favorite-change', () => {\t\tupdateFavoriteButtonState();\t});\tupdateFavoriteButtonState();}())\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDescription\t\t\t\t\t\t\tI'm finally not afraid of cooking fish! This fish recipe turns out moist and the sauce hides the fishy flavor and is so easy and you can even use frozen fish.\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tIngredients\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tScale\t\t\t\t\t\t1x2x3x\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t2 Tbl Extra Virgin Olive Oil6 Tilapia Fillets (or other white fish)Real Salt1 Yellow Onion (thinly sliced)1 Anaheim Chili (thinly sliced)3 cloves Garlic (thinly sliced)2 Leaves Bay leaves\u00bd tsp Oregano (chopped)2 Cups Fresh Tomatoes or 1 15 oz. can San Marzano Italian-style crushed tomatoes\u00bc Cup Green Olives2 Tbl CapersLime (for serving)\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCook Mode\t\t\t\t\t\t\tPrevent your screen from going dark\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tInstructions\t\t\t\t\t\t\t\t\t\t\t\t\t\tSkillet MethodHeat the oil in a large skillet to medium\/high.Salt and pepper both sides of the fish, pressing it in lightly with your fingertips.Add the fish to the hot pan and let cook until slightly golden brown on the bottom, 3-4 minutes.Turn the fish carefully and cook for another 2 minutes on the other side.Remove the fish and place carefully on a plate.Add the onion and chili to the pan and saute for 2-3 minutes, or until the onion starts to soften.Add the garlic and saute for another 30 seconds.Add in the bay leaves, oregano, crushed tomatoes, green olives, and capers.Bring to a simmer and let cook until slightly thickened, about 5 minutes.Add the fish back into the pan and simmer for another 3-4 minutes, until fish is fully cooked. Remove bay leaves.Serve with lime wedges for squeezing on top of the fish.Oven Baked MethodPreheat the oven at 350 F.Put oil in the bottom of a 9x13 baking pan.Lay the fish fillets in the pan (I usually use frozen for this method).Top with the rest of the ingredients, except the lime.Bake until the fish flakes easily with a fork, usually between 20-30 minutes, depending on your oven.\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYou may also like...Paleo Slow Cooker Pork Roast Recipe with Chimichurri SaucePaleo Braised Short Ribs Recipe with Garlic and RosemaryKeto Chocolate Chip Cookies RecipeLemon Garlic Herb Paleo Roast Chicken Recipe9 of the Best Ever Healthy Baked Fish RecipesBaked Salmon with Lemon, Garlic & Herb Crust Recipe {Video}"},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Super Easy 30-Minute Fish Veracruz Recipe","item":"https:\/\/www.mynaturalfamily.com\/fish-veracruz-recipe\/#breadcrumbitem"}]}]