Photo: Brian Woodcock; Styling: Cindy Barr 
Yield
Serves 4 (serving size: 1 tilapia fillet and 1/2 cup sauce)

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

How to Make It

Step 1

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.

Step 2

Add onion, oregano, garlic, and bell pepper to pan; sauté 4 minutes. Stir in tomato and remaining ingredients; bring to a simmer.

Step 3

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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