Have you heard of Blue Apron? I just started using this wonderful service that sends you produce and ingredients to make 3 meals each week along with the recipes. You don’t have to shop for anything! It’s delivered right to your door. I decided to give it a try because A) I don’t like to shop for groceries and B) I don’t really enjoy menu planning. I do love to cook and I always enjoy trying new things. So when I found out about Blue Apron via Facebook, it seemed like the perfect fit for me. I received my first shipment last Friday and the first meal I made was this super yummy Tilapia recipe … Tilapia Veracruzana. (I was not compensated by Blue Apron to write this.)
I love fish … and although I call myself a vegetarian, I do eat fish on occasion so technically I’m a pescetarian. Next to Salmon, Tilapia is my favorite fish and I was anxious to make this spicy version of it from Blue Apron.
One thing I like about having Blue Apron select my meals for me, based on my preferences, is that I’ll be forced to use ingredients I don’t normally buy myself … like these Castelvetrano Olives! Never heard of them before.
I had to smash them with the handle of my knife and remove the pits. I have never cooked with olives. Can you believe it? It’s true! My hubby loves them … I’m not a huge fan but was willing to try them out in this tilapia recipe.
We grow it in our garden.
You serve it all atop of mound of basmati rice.
I don’t drink white wine but have found you can serve red wine with fish. Simply choose a lighter red wine like a Rose or a lighter version of Pinot Noir, which is what I paired with this tilapia recipe.
After my first experience with Blue Apron, I have to say I’m very pleased. I’ll share more recipes from them in the future. Part of the fun is waiting to see what they’re gonna send each week … and you can list your dietary preferences too! Here’s the recipe …
Tilapia Veracruzana Recipe
12 Castelvetrano Olives
3 Cloves Garlic
1 Bunch Fresh Oregano Leaves
1 Jalapeño Pepper
1 Yellow Onion
1 Teaspoon Turmeric
3/4 Cup Basmati Rice
1 15-Ounce Can Diced Tomatoes
1 Fresh Bay Leaf
1/4 Teaspoon Cinnamon
2 Tilapia Fillets
Grate the green portion of the lime rind to create 2 teaspoons lime zest. Quarter the lime and set aside.
To Make Rice:
In small pot, heat 2 teaspoons olive oil on medium high. Add half of the onion and half of the garlic, and cook 3 to 4 minutes stirring frequently. Add the turmeric and cook 1 minute longer, combining well. Add the basmati rice, a generous pinch of salt, and 1 1/2 cups water. Increase heat and bring to boil. Once rice is boiling, reduce heat to low and cook 14-16 minutes, covered. Remove from heat and stir in juice of 2 lime wedges. Salt and pepper to taste.
To Make Tomato Sauce:
While rice is cooking, heat 2 teaspoons olive oil on medium until hot. Add jalapeno and the remaining onion and garlic. Cook 3-4 minutes stirring frequently. Add tomatoes, lime zest, cinnamon, bay leaf, and 1 cup water. Season with salt and pepper, mix thoroughly and cook 8-10 minutes, stirring occasionally.
To Cook Fish:
While sauce is cooking, season tilapia fillets with salt and pepper on both sides. In a large, nonstick pan, heat 2 teaspoons olive oil on medium-high until hot. Add the tilapia and cook 4-6 minutes on each side, or until slightly browned and cook through. Reduce heat to medium and add tomato sauce and all but a pinch of both the olives and oregano to the pan. Frequently spoon sauce over fish and cook 1-2 minutes. Remove from heat and discard the bay leaf. Place a mound of rice on each plate and top with the fish and tomato sauce. Use remaining olives, oregano and lime to garnish.
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