Serves 4 (serving size: 1 tilapia fillet and 1/2 cup sauce)
Photo: Brian Woodcock; Styling: Cindy Barr
4 (4-ounce) tilapia fillets
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 1/2 cups prechopped onion
1 tablespoon chopped fresh oregano
4 garlic cloves, sliced
1 yellow bell pepper, thinly sliced
2 cups chopped tomato
1 tablespoon capers, rinsed and drained
2 ounces pimiento-stuffed green olives, halved (about 20)
1 jalapeño pepper, thinly sliced
How to Make It
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; sauté 4 minutes. Stir in tomato and remaining ingredients; bring to a simmer.
Arrange 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.
This was very flavorful but I used kalamata olives as we had some on hand and we needed to sub sole because our market was out of tilapia (I couldn't believe it). We found the amount of jalapeno to be just right after I removed the stem and the seeds - cut it super thin. Saffron rice and cubed ripe avocado on the side. Will make again.
My brother raved about this dish. I cut it down for one serving just for him one night. We were eating meat in our meal and he is a pescatarian. I didn't have the olives in the recipe, so I used kalamata and he said it was a great choice!
Made this for lunch yesterday, and it was great. I would definitely make it for dinner and for company. My only change was to use canned Rotel chiles and tomatoes (which eliminated the need for the jalapeno) and double the capers. We had this with a side of seasoned black beans instead of rice, and we didn't feel the need for another vegetable. I strongly advise weighing your olives, as they come in some many different sizes. We had queens in the fridge, and thus it only took 8 of them to make a full 2 oz. I also sliced the olives rather than halving them, which helped to disperse the flavor.
This was delicious, however, I had to 86 the jalapeños off to the side of my plate, it was so hot, that I couldn't taste. After my taste buds recovered, I was able to savor the flavor;-). Next time I'll cut way back on the jalapeño.
Omitted the jalapeno from this recipe and it was still very delicious.
I had to tweak the simmer time as my fish was still undercooked. After 10 or so minutes, the fish flaked beautifully and the end result was amazing.
I also served this with whole wheat quinoa instead of rice and a quickly sautéed garlic spinach.
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