Happy Sunday, enjoy this Tilapia Cruz recipe that was made for sunday night dinner!

I hope everyone had a wonderful weekend and didn’t get too upset when you found out you did not win the $600 million dollar power ball lottery. I have one recipe for all of you to enjoy: Tilapia Veracruz with Spanish Rice

Tilapia Veracruz with Spanish Rice – recipe follows 


Spanish Rice

  • 1 cup rice
    1 teaspoon kosher salt
  • 1 teaspoon ground ancho chile powder
  • 3 gloves garlic minced
  • 1/2 cupped chopped medium onion or 1 small onion
  • 1 14.5 ounce can of chicken broth
  • 3/4 cup of your favorite purchased salsa
  • 1/4 cup water 1/2 cup chopped cilantro (optional)

In a saucepan over heat add the oil onions, garlic, ancho chili powder and salt and cook for about 3-4 minutes. Add water, broth, salsa and water bringing it to a boil. Reduce Heat and simmer until rice is tender. (18-20 minutes) Add chopped cilantro over rice if you desire.


  • Choose 4-6 ounce tilapia filets
  • 1/2 cup flour
  • salt and pepper to taste
  • 1/2 teaspoon ancho chili powder

In a dish combine the flour and ancho chili powder. Season each side of the tilapia with salt and pepper to taste. Place each filet into the flour mixture and coat each side with flour. Shake off excess flour and cook tilapia over medium high heat in olive oil and butter 4 minutes per side.

As you can see in the picture as a side i combined cherry tomatoes, olives, capers, and garlic. Add tomatoes and garlic to pan with olive oil (teaspoon) and cook until softened tomatoes are softened. Add garlic, olives, and capers and cook until heated through.


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