Veracruz-Style Fish
Pair this dish with your favorite steamed, grilled, or roasted veggie. If you don't have a grill pan, this recipe works well under the broiler or on the stovetop!
Ingredients
- 4 6 ounces Tilapia or Red Snapper fillets
- cooking spray
- ground cumin
- kosher salt
- red chili pepper flakes
- 4 lime wedges
Sauce:
- 1/4-1/2 cup fresh cilantro
- 1/4 cup green olives pitted and chopped
- 1/4 cup salsa
- 1 16 ounces can pinto beans, drained
- 1 1/2 cups cherry tomatoes halved
Instructions
- Coat both sides of fish with cooking spray. Sprinkle fish with cumin, salt, and red pepper to taste. Heat grill pan to medium heat and coat with cooking spray. Place fish on a grill pan and 5 minutes on each side or until fish flakes easily when tested with a fork.
- Combine cilantro, olives, salsa, beans, and tomatoes.
- Serve fish with salsa mixture and a lime wedge
Notes
If no grill pan is available, this recipe works well under the broiler or on the stove-top as well!
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