5.0 from 3 votes
Tilapia Veracruz with Saffron Rice Recipe
In just 30 minutes, you can enjoy Tilapia Veracruz with Saffron Rice. The salty Castellano olives and cinnamon blend perfectly with fragrant saffron rice for a quick, tasty meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 496 kcal
Course:
Main Course
Cuisine:
European
Ingredients
For the Rice
- 1 1/2 cups long-grain rice
- 8 saffron threads
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Turmeric
- Juice of 1 lime
For the Tilapia Veracruz
- 2 tablespoons extra virgin olive oil
- 2 Jalapeño minced
- 2 tablespoons minced garlic
- 6 scallions sliced
- 2 14-ounce cans no-salt-added diced tomatoes
- zest of 1 lime
- ½ teaspoon cinnamon
- 1 bay leaf
- 1 cup water
- 1 tablespoon vegetable oil
- 4 tilapia fillets
- 1/4 cup fresh oregano leaves
- 1/2 cup chopped Castellano olives
Instructions
- Combine the rice, saffron, garlic powder, and turmeric with 2 cups of water in a medium pot. Heat over medium until the water level dips below the rice. Cover, turn the heat to low, and cook for 15 minutes. Keeping the pot covered, turn off the heat and let it rest for 10 minutes. Squeeze in the lime juice and fluff with a fork.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the jalapeño, minced garlic, and scallions and cook for 1 minute. Add the canned tomatoes (with juices) along with the lime zest, cinnamon, bay leaf, and 1 cup of water. Continue to cook on medium heat, stirring occasionally, for 10 minutes.
- While the sauce is simmering, pat the fish fillets dry and season lightly with salt and pepper. Heat the vegetable oil in a nonstick pan over medium-high heat until shimmering. Add the fillets and cook for 2-4 minutes per side, or until opaque and cooked through.
- Stir the oregano and olives into the sauce and turn off the heat. Taste and add salt and pepper as needed.
- Serve the fish fillets over a bed of rice, topped with a generous portion of sauce.
Cup of Yum
Notes
- Store Tilapia Veracruz with Saffron Rice by placing leftovers in an airtight container and refrigerate for up to 3 days. To freeze, place it in a container for up to 2 months.
- To reheat, thaw in the refrigerator overnight if frozen, then warm in a skillet over medium heat or microwave until heated through.
Nutrition Information
Serving
1serving
Calories
496kcal
(25%)
Carbohydrates
62g
(21%)
Protein
27g
(54%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.02g
Cholesterol
53mg
(18%)
Sodium
331mg
(14%)
Potassium
538mg
(15%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
377IU
(8%)
Vitamin C
13mg
(14%)
Calcium
113mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 496
% Daily Value*
| Serving | 1serving | |
| Calories | 496kcal | 25% |
| Carbohydrates | 62g | 21% |
| Protein | 27g | 54% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 53mg | 18% |
| Sodium | 331mg | 14% |
| Potassium | 538mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 377IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 113mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.