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Tilapia Vera Cruz with “Steve's Gourmet Olives”



Serves 4-6

Preheat oven to 375 F.

Last Updated: 02/02/2014

What you’ll need:   

  • 1 jar Steve’s Gourmet Olives
  • 1-1/2 to 2-1/2 pounds of boneless, fileted Tilapia or other firm white fish
  • Black, white, red and green pepper mélange in pepper mill
  • 3 to 5 Medium size tomatoes
  • 1/2 jar Bella Sole Asparagus Spread (or substitute tender asparagus tips)
  • 4 to 6 tbsp Capers
  • Fresh Cilantro
  • 1/2 Purple onion
  • 1/3 each Red, yellow and orange peppers
  • 1 oz Dry white wine

Directions:

1) Lightly oil the bottom of a large Pyrex casserole (~10x10 with lid) with olive oil.  Experiment a bit and try some flavor-infused oils: smoked, habanero, lemon, etc.

2) Place a layer of boneless filets of Tilapia or other firm white fish in the oil.

3) Grind fresh pepper mélange over filets.

4) Cover filets with a single layer of ¼ inch slices of fresh medium sized tomatoes.

5) Drop 1 to 2 tablespoons of Bella Sole Asparagus Spread on top of each tomato slice.

6) Sprinkle with several tablespoons of capers.

7) Sprinkle with chopped, fresh Cilantro.

8) Add a second layer of fish filets.

9) Repeat steps 3 – 5.

10) Add one lime cut into very thin slices.  Squeeze the juice from the heels of the lime over the fish and throw the rinds into the corners of the casserole where they’ll help flavor the juices.

11) Dice several thick slices of purple onion and sprinkle over the top.

12) Dice about 1/3 each red, yellow, and orange peppers and sprinkle over the top.

13) Sprinkle with several tablespoons of capers.

14) Sprinkle with chopped, fresh Cilantro.

15) Grind more fresh pepper mélange over everything.

16) Sprinkle with 1 oz of dry white wine.

17) Top with 20 – 25 mild or spicy Steve’s Gourmet Olives.

18) Cover and bake at 375 F for one hour.

19) Cut into portion-sized squares and serve in a wide bowl with mashed potatoes or rice.  Spoon juice from the casserole liberally over everything in the bowl.