Serves 4
Spanish and Mexican flavors combine in this quick fish dish. Serve with steamed rice and sauteed spinach.
- 4 (4-ounce) tilapia fillets
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
- 1 tbsp extra virgin olive oil
- 1 Â 1/2 cups prechopped onion
- 1 tbsp chopped fresh oregano
- 4 garlic cloves, sliced
- 1 yellow bell pepper,thinly sliced
- 2 cups chopped tomato
- 1 tbsp capers, rinsed and drained
- 2 ounces pimiento- stuffed green olives, halved (about 20)
- 1 jalapeno pepper,thinly sliced
- Sprinkle fish evenly with pepper and salt. Heat a large nonstick skillet over medium high heat. Add oil; swirl to coat.Add fish to pan; cook 3 minutes or until browned on one side. Remove fish from pan.
- Add onion, oregano, garlic, and bell pepper to pan; saute 4 minutes. Stir in tomato and remaining ingredients; bring to a simmer.
- rrange fish on top of tomato mixture, browned sides up. Cover, reduce heat to medium, and simmer 3 minutes or until fish flakes easily with a fork.