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Seafood Vera Cruz
Prep Time:
25 minutes
Cook Time:
15 minutes
6 servings

3 Tbsp. olive oil, divided

1 green bell pepper, sliced thin

1/2 yellow onion, sliced thin

2 Tbsp. chopped garlic

1 tsp. dried thyme

1 tsp. dried oregano

1 bay leaf

1 Tbsp. green olives, sliced

1 can (15 oz.) H-E-B Fire Roasted Tomatoes

2 tilapia fillets, cut in half

1/2 lb. shrimp, peeled and deveined

1/2 lb. bay scallops

1/4 tsp. each salt and pepper

1 lime, juiced

3 Tbsp. chopped cilantro

* rice, cooked


Heat a large saucepan on Medium-High. Add 1 Tbsp. olive oil. Add bell
peppers, onions, garlic, thyme, oregano, bay leaf, and olives. Simmer
until onions become translucent, approximately 10 minutes.
Add tomatoes, bring to a simmer, and reduce heat to a Low simmer.
In a separate sauté pan over Medium heat, add remaining olive o
il and allow to heat. Add tilapia, shrimp, and bay scallops, season wi
th salt and pepper and lime juice.
Cook 4 minutes. Pour sauce over fish, garnish with cilantro, and serve
over rice.

Nutritional Information

Calories: 190, Total Fat: 9g, Saturated Fat: 1.5g, Sodium: 670mg, Carb
ohydrates: 7g, Dietary Fiber: 2g, Protein: 17g


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