Spanish Tilapia Recipes

SPANISH MOROCCAN FISH

Steps:

• Heat vegetable oil in a skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrots, tomatoes, and olives; continue to cook until the peppers are slightly tender, about 5 minutes more.
• Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over the vegetables. Season with salt. Stir to incorporate. Place tilapia on top of the vegetables and add enough water to cover the vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

VERACRUZ-STYLE TILAPIA ("PESCADO A LA VERACRUZANA")

Steps:

• Preheat oven to 350 degrees F.
• In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
• In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
• Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.

SPANISH MOROCCAN FISH

Steps:

• Heat a large skillet on medium-high heat. Add the oil, then cook and stir the onion and garlic, until slightly tender.
• Add the bell peppers, carrots, tomatoes, olives, and garbanzo beans.
• Continue to cook until the peppers are slightly tender.
• Sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables.
• Season with salt to taste.
• Stir to incorporate.
• Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook for 40 minutes.

SPANISH FISH IN A SACK

Steps:

• Preheat oven to 400 degrees F.
• Rip off 4 sheets of parchment paper, each a little over a foot long.
• Place 1/4 of the green beans in the center of each sheet then top with 2 anchovy fillets -- optional, 1/4 of the garlic, 1/4 of the pimiento or roasted pepper strips, chopped olives and cod or snapper portions. Season the fish with salt and pepper and top with equal amounts of the scallions and parsley. Drizzle extra-virgin olive oil liberally and equally along with lemon zest and juice evenly over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets, making a sack for each fish to cook in. Arrange the sacks on the baking sheet and place in the center of the hot oven.
• Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Pass salad or Potatoes with Chorizo and Onions or even simply some good, chewy bread to round out the meal.
• Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, and the chorizo. Cook sausage 2 minutes, flip cook another minute then add potatoes and onions to the pan in an even layer over the sausage. Season the potatoes and onions with salt, pepper and paprika then turn sections of the potatoes using a spatula so that the chorizo is on top and potatoes and onions are on the bottom. Place a smaller skillet on top and press down. Weight the skillet with a few heavy cans. Cook 10 to 12 minutes. Remove weight and turn again to combine all ingredients. Cook another 3 to 4 minutes then add parsley, remove from heat and serve.

SPANISH TILAPIA

Steps:

• Heat oil over medium high heat in skillet. Add onion and garlic. Cook for 5 minutes.
• Add tomatoes, olives, lemon, wine and black pepper. Simmer 10 minutes.
• Place fish in sauce and simmer 5-7 minutes or until fish is done.
• Serve over rice or pasta.