How to Make Tilapia Veracruz with Saffron Rice
Step #1: 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. I’m loving this Veracruz-style tilapia, even though my husband likes to complain whenever I put olives in his food. How can you not like olives? Along with the olives, the scallions, fresh oregano, and jalapeño are just the thing to spruce up a trusty can of diced tomatoes. Serve this to some friends and see who is the first to identify the cinnamon! Step #2: 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. Step #3: 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. Step #4: Stir the oregano and olives into the sauce and turn off the heat. Taste and add salt and pepper as needed. Step #5: Serve the fish fillets over a bed of rice, topped with a generous portion of sauce. To reheat, thaw in the refrigerator overnight if frozen, then warm in a skillet over medium heat or microwave until heated through.
