Easy Skillet Tilapia Veracruz: A simple 5 ingredient one pot fish dinner that is packed full of flavor! Works with any mild white fish. Gluten-Free. Paleo. Whole 30.
Easy Skillet Fish Veracruz
So what convinced my taste buds to give this Tilapia recipe a thumbs up?
Tilapia is a very mild fish that when cooked with spicy salsa and briny olives–it is packed full of incredible Southwestern flavors. When finished with fresh lime juice and cilantro (if you roll with cilantro), this easy fish dinner becomes a fish recipe with no fishy taste at all.
And did I mention easy? No-prep, just dump and cook and in less than 15 minutes, dinner is YOURS.
Gotta love an Easy Less Than 15 Minute One Pot Recipe!
Notes on 5 Ingredient Skillet Fish Veracruz
- I used frozen tilapia for this recipe that I defrosted, but any mild white fish will work–such as cod, halibut, even snapper.
- To defrost frozen fish, leave in refrigerator overnight. If you forgot to get it out of the freezer the night before (welcome to my life!!) submerge sealed package containing fish fillet in a large bowl of cold water for 20-30 minutes. If it is still not defrosted by then, dump water for fresh cold water and give another 15 minutes.
- To keep this tilapia recipe super simple, I used fresh salsa. You can of course use jarred salsa, a can of diced tomatoes with green chiles, or even saute your own peppers, onions, jalapenos, garlic and then add diced tomatoes and simmer with fish.
- This fish is great served with Cilantro Lime Rice or even wrapped up in tortillas–like a quick fish taco recipe.
- Don’t skip the green olives–they provide this fish skillet with a perfect briny bite. If you don’t like them, just eat around them but they will still flavor the sauce.
- Fresh lime juice and cilantro are crucial to adding immense flavor to this simple skillet dinner. If you don’t like cilantro, use parsley or forgo.
- I used a traditional medium heat salsa. You can use any heat level you would like but I would stick to a traditional flavor.
Additional One Pot Easy Dinners
Easy Skillet Tilapia Veracruz
- 4 6 ounces mild white fish fillets I used tilapia
- 1 cup salsa
- 1/4 cup sliced spanish olives
- 1/2 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 fresh lime juice and zest
- 1/2 cup cilantro chopped
- In a non-stick skillet, heat the oil over medium-high heat.
- Season the tilapia and place in the skillet. Saute for 3 minutes and then gently flip. If the fish is not flipping over, allow 1 more minute to cook before flipping.
- Add in the salsa, green olives, and zest of the lime. Reduce heat to low and cover. Simmer for 6-7 minutes or until fish is cooked through.
- Finish with the juice of the lime and cilantro.