Pescado a la Veracruzana



3 cloves garlic, minced

½-1 jalapeño Pepper, ribs and seeds removed, chopped fine

1-2 limes, enough to get 2 tsp of zest, more for garnishing, if desired

1 small onion, chopped

1 Tbsp fresh oregano leaves stripped from stems or ½ tsp Mexican (if you have it) or regular oregano

3 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil, or Flying Olive EVOO of Choice, divided

1 Tsp Turmeric

¾ cup medium, long grain, or Basmati Rice

Salt and freshly ground pepper

2 cups chopped fresh tomatoes, different colors, if possible

¼ tsp ground cinnamon

1 bay leaf

1/2 cup green olives with pimiento, chopped

2-4 Tilapia Fillets, about 1 pound


Peel and mince the garlic. Remove the seeds and ribs of the jalapeno, then dice into small pieces. Using a zester, remove the green rind of the lime. Mince the lime zest. Cut the lime into quarters. Prepare the onion and oregan

In a small skillet, heat 1 Tbsp of Flying Olive Persian Lime EVOO on medium until hot. Add half of the onion and cook about 3 minutes. Add half of the garlic and cook until fragrant, about 1 minute, stirring frequently. Stir in the turmeric and cook 30 seconds to 1 minute, or until toasted and well combined.

To the same pot, add the rice, a big pinch of salt, and 1 1/4 cups of water. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover and cook 14 to 16 minutes, or until all of the water is absorbed. Remove from heat and gently stir in the juice of 2 lime quarters. Season with salt and pepper to taste.

While the rice is cooking, add 1 Tbsp of Flying Olive Persian Lime EVOO to a medium pot. Heat on medium until hot. Add the jalapeño, andd remaining onion. Cook, stirring frequently, about 3 minutes. Add the garlic and cook an additional 1 minute or until softened and fragrant. Add the tomatoes, lime zest, cinnamon, bayleaf and a 2 Tbsp of water, if necessary, to make the sauce a little juicy. Stir to mix in all the ingredients. Season with salt and pepper and cook, stirring occasionally, 8 to 10 minutes, or until slightly reduced in volume.

While the sauce cooks, rinse and pat dry the tilapia fillets. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat the remaining 1 Tbsp of Flying Olive Persian Lime EVOO on medium-high until hot. Add the tilapia and cook 3 to 5 minutes (watch carefully as tilapia varies tremendously in thickness and size) per side, or until golden brown and almost cooked through.

Reduce the heat under the fish to medium. Add the tomato sauce and all but a pinch of both the olives, oregano, and lime zest (save the rest for garnish) to the pan. Frequently, spoon the sauce over the fish. Cook 1 to 2 minutes, or until the sauce is slightly reduced in volume. Remove from the heat and discard the bay leaf. To serve, divide the rice between plates and top with the tilapia and tomato sauce. Garnish with the remaining olives, oregano, lime zest, and lime wedges.

Submitted by Barb L.