Seafood Vera Cruz

Prep Time:
25 minutes
Cook Time:
15 minutes
6 servings

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3Tbsp.olive oil, divided,

1green bell pepper, sliced thin,

1/2yellow onion, sliced thin,

2Tbsp.chopped garlic,

1 tsp.dried thyme,

1 tsp.dried oregano,

1bay leaf, olives, sliced,

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

2tilapia fillets, cut in half,

1/2lb.shrimp, peeled and deveined,

1/2lb.bay scallops,

1/4 tsp.each salt and pepper,

1lime, juiced,

3Tbsp.chopped cilantro,

*rice, cooked,


1Heat 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.

2Add tomatoes, bring to a simmer, and reduce heat to a Low simmer.

3In a separate sauté pan over Medium heat, add remaining olive oil and allow to heat. Add tilapia, shrimp, and bay scallops, season with salt and pepper and lime juice.

4Cook 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, Carbohydrates: 7g, Dietary Fiber: 2g, Protein: 17g

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