Fillet-A-La-Veracruzana Recipe

Name: Fillet-A-La-Veracruzana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: flour, to dredge; 4 chicken fillets (or use snapper or tilapia); 2 tablespoons extra virgin olive oil; 1 tablespoon vegetable oil or 1 tablespoon canola oil; 12 large Spanish onion, sliced; 12 large red bell pepper, cut into half-inch slices, lengthwise; 2 garlic cloves, minced; 2 large plum tomatoes, cut lengthwise into 8 wedges; 1 tablespoon capers; 1 lime, juice of; ½ cup cilantro, chopped; salt; pepper; 1 avocado, pit removed and sliced

Servings: persons

flour, to dredge
4 chicken fillets (or use snapper or tilapia)
2 tablespoons extra virgin olive oil
1 tablespoon vegetable oil or 1 tablespoon canola oil
12 large Spanish onion, sliced
12 large red bell pepper, cut into half-inch slices, lengthwise
2 garlic cloves, minced
2 large plum tomatoes, cut lengthwise into 8 wedges
1 tablespoon capers
1 lime, juice of
½ cup cilantro, chopped
salt
pepper
1 avocado, pit removed and sliced

1
Season the fillets with salt and pepper, and dredge in flour.
2
Shake off any excess.
3
Heat the 2 tablespoons of olive oil in a pan over high heat.
4
When the pan is hot, add the floured fillets and cook until golden on one side.
5
Flip the fillets and cook until golden on the other side.
6
Heat the 1 tablespoon of vegetable oil in a pan and add the onions, peppers and the garlic.
7
Cook until fragrant, then add the tomatoes and the capers and heat through.
8
Add the lime juice and cilantro, and salt and pepper to taste.
9
Remove fillets to plate and top with vegetables.
10
Garnish with a slice of avocado, if desired.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: flour, to dredge, 4 chicken fillets (or use snapper or tilapia), 2 tablespoons extra virgin olive oil, 1 tablespoon vegetable oil or 1 tablespoon canola oil, and more.

Yes, Fillet-A-La-Veracruzana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fillet-A-La-Veracruzana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions