Recipes and Cooking Tilapia Veracruz 3.6 (29) 3 Reviews Mild-flavored fish takes on an amazingly savory quality once simmered in a skillet of mushrooms, tomatoes, onions, and olives. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 17, 2016 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 6-8 ounce fresh or frozen skinless tilapia, red snapper, mahi mahi, or other fish fillets 1 tablespoon olive oil 1 small onion, cut into thin wedges 1 fresh jalapeño chile pepper, seeded and finely chopped* (optional) 1 clove garlic, minced 1 14.5 ounce can diced tomatoes, undrained 1 cup sliced fresh cremini or button mushrooms ¾ cup pimiento-stuffed green olives, coarsely chopped 1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed ¼ teaspoon salt ⅛ teaspoon ground black pepper 2 cup hot cooked rice and/or 8 crusty bread slices Directions Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. In a 12-inch skillet heat oil over medium heat. Add onion, jalapeño pepper (if desired), and garlic; cook for 2 to 3 minutes or until onion is tender, stirring occasionally. Stir in tomatoes, mushrooms, olives, oregano, salt, and black pepper. Bring to boiling. Carefully add fish to skillet, spooning tomato mixture over fish. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until fish begins to flake when tested with a fork. If desired, break fish into chunks. Serve with rice and/or bread. *Tip Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 363 Calories 10g Fat 31g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 363 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 84mg 28% Sodium 1111mg 48% Total Carbohydrate 31g 11% Total Sugars 5g Protein 38g Vitamin C 12.4mg 62% Calcium 60.6mg 5% Iron 2.5mg 14% Potassium 783mg 17% Folate, total 92.7mcg Vitamin B-12 2.6mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.