{"id":34,"date":"2006-10-17T02:31:19","date_gmt":"2006-10-17T02:31:19","guid":{"rendered":"http:\/\/www.eyoungwon.com\/journal\/?p=34"},"modified":"2006-10-17T02:33:55","modified_gmt":"2006-10-17T02:33:55","slug":"tilapia-veracruz","status":"publish","type":"post","link":"https:\/\/eyoungwon.com\/journal\/tilapia-veracruz\/","title":{"rendered":"Tilapia Veracruz"},"content":{"rendered":"<p><strong>Tilapia Veracruz<\/strong><\/p>\n<p>This dish is so refreshing, clean and light but watch out it does have a small kick to it. <img decoding=\"async\" vspace=\"5\" hspace=\"5\" border=\"0\" align=\"right\" alt=\"Tilapia Salsa\" id=\"image33\" title=\"Tilapia Salsa\" src=\"http:\/\/www.eyoungwon.com\/journal\/wp-content\/uploads\/2006\/10\/tilapia_salsa.thumbnail.jpg\" \/>If you&#8217;re not too keen on spice simply cut back on the cayenne and hot sauce and you will still be able to enjoy the wonderful array of flavors this dish has to offer.<\/p>\n<p><strong><br \/>\nIngredients for fish:<\/strong><br \/>\n4-6 oz. tilapia filets, red snapper or seabass<br \/>\nCooking spray<br \/>\n1 teaspoon fresh lime juice<br \/>\n\u00c2\u00bd teaspoon ground cumin<br \/>\n\u00c2\u00bc teaspoon cayenne pepper<br \/>\n\u00c2\u00bc teaspoon salt, optional<\/p>\n<p><!--more--><\/p>\n<p><strong>*Ingredients for salsa:<\/strong><\/p>\n<p>1 cup tomatoes, seeded and diced<br \/>\n\u00c2\u00bc cup fresh cilantro, chopped<br \/>\n\u00c2\u00bc cup pitted green olives, sliced thin<br \/>\n\u00c2\u00bc cup green onions, chopped<br \/>\n1 teaspoon fresh lime juice<br \/>\n\u00c2\u00bd teaspoon ground cumin<br \/>\n\u00c2\u00bc teaspoon cayenne pepper<br \/>\n\u00c2\u00bc teaspoon salt<\/p>\n<p><strong>Few dashes of Tabasco or your favorite hot sauce<\/strong><\/p>\n<p>*Time Saver Tip: To cut down on cooking time substitute your favorite salsa for making it from scratch but be sure to add fresh cilantro for that fresh garden flavor.<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<p>1.  Preheat broiler. Rinse fish well and pat dry. Spray both sides of fish lightly with cooking spray then sprinkle with lime juice, cumin, pepper and salt. Place fish on pre-sprayed broiler pan then broil 4-5 minutes on each side or until fish flakes easily with a fork. (Time will vary according to thickness. Most tilapia is quite thin and may need less time and often does not need to be turned over or it will fall apart. Use a slotted spatula when carefully turning if needed. Be careful not to overcook this delicate fish or it will become dry.)<\/p>\n<p>2.  In a medium bowl mix together all ingredients for salsa, toss gently and chill. Serve fish over Spanish rice and black beans topped with salsa and fresh limes.<\/p>\n<p><strong>Nutrition Facts:<\/strong><\/p>\n<p>This dish is low in Saturated Fat and a great source of Vitamin C, Vitamin B6, Phosphorus and Potassium as well as Protein and Vitamin B12.<\/p>\n<p>Serving Size-1 fish fillet and \u00c2\u00bc cup salsa<br \/>\nCalories-278g<br \/>\nFat-7g<br \/>\nSat. Fat-2g<br \/>\nCholesterol-80g<br \/>\nSodium-656g<br \/>\nCarbohydrates-6g<br \/>\nFiber-2g<br \/>\nSugars-2g<br \/>\nProtein-46g<br \/>\nCarbs-8%<br \/>\nFat-22%<br \/>\nProtein-70%<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tilapia Veracruz This dish is so refreshing, clean and light but watch out it does have a small kick to it. If you&#8217;re not too keen on spice simply cut back on the cayenne and hot sauce and you will still be able to enjoy the wonderful array of flavors this dish has to offer. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-34","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/eyoungwon.com\/journal\/wp-json\/wp\/v2\/posts\/34","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eyoungwon.com\/journal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eyoungwon.com\/journal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eyoungwon.com\/journal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/eyoungwon.com\/journal\/wp-json\/wp\/v2\/comments?post=34"}],"version-history":[{"count":0,"href":"https:\/\/eyoungwon.com\/journal\/wp-json\/wp\/v2\/posts\/34\/revisions"}],"wp:attachment":[{"href":"https:\/\/eyoungwon.com\/journal\/wp-json\/wp\/v2\/media?parent=34"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eyoungwon.com\/journal\/wp-json\/wp\/v2\/categories?post=34"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eyoungwon.com\/journal\/wp-json\/wp\/v2\/tags?post=34"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}