© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: cdkitchen
A flavorful dish made with tilapia fillets and a Mexican veracruz style sauce with tomatoes, olives, and capers.
3 tablespoons olive oil
6 cloves garlic, minced
4 scallions sliced thin
½ tablespoon minced jalapeño pepper
1 cup sliced green olives
½ cup sliced black olives
¼ cup drained capers
3 cups diced canned tomatoes
salt and pepper, to taste
2 tablespoons olive oil
12 4 ounce tilapia fillets
For Sauce: Heat 3 tablespoons of olive oil in saucepan. Add garlic, scallions, jalapeño, olives and capers. As soon as ingredients start to sizzle, add the tomatoes and salt and pepper. Simmer for 10 to 15 minutes.
For Tilapia: Pat dry fish fillets and season with salt and pepper. In skillet add remaining 2 tablespoons of oil with medium to high heat and swirl in pan. Add seasoned fillets and sear about 2-3 minutes per side or until golden. Hold in warm oven until all fillets are cooked.
Serve fish with sauce and garnish with fresh parsley.