Spanish and Mexican flavors combine in this quick fish dish. Serve with steamed rice and sautéed spinach.
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.
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