Tilapia Vera Cruz over Baked Brown Rice

Prep Time: 20 minutes

Cook Time: 20-25 minutes

Level of Difficulty: Easy


16 oz tilapia filets (or whitefish, basa, or mahi mahi)

1 Tbs extra virgin olive oil (Olive Tap Arbequina)

9 oz onions, yellow, medium dice

1 Tbs fresh garlic, crushed

2 Tbs jalapeno peppers, seeded and minced

4 Tbs fresh lime juice

12 oz chicken broth (Pacific Low-Sodium)

14.5 oz oven roasted tomatoes, canned (Muir Glen Fire-Roasted, diced)

1/2 tsp dried thyme

1/2 tsp dried marjoram

3 Tbs capers, rinsed

4 Tbs fresh cilantro, chopped fine


8 oz brown rice

1/2 C. each: peas, diced carrots, corn (opt.)

1/2 C. water or chicken or vegetable broth

kosher salt to taste


Season the fish with salt and pepper. Sear on both sides until done. Remove from skillet. Sauté the onions with olive oil until translucent. Add the garlic and jalapeno and sauté until fragrant. Add the lime juice, broth, tomatoes, thyme, marjoram and cook until the sauce reduces. Stir in the capers and cilantro and season to taste. Bring the water to a boil and salt to taste. Pour the boiling water over the rice, add peas and stir.

Cover tightly with foil. Bake in a 350 degree oven for 20-25 minutes. If all of the water is not absorbed, continue to bake uncovered until there is no residual water in the pan. Fluff with a fork, re- cover and allow to cool.

Recipe developed by Chef Laura Valcour