If you like bland, flavorless, monochromatic food, this post is not for you.
I was browsing through Pinterest the other day (my favorite pastime) searching for new recipe inspiration when I came across this delightful looking dish. I happened to have two tilapia fillets in my freezer, and decided to give it a try!
Luckily, this recipe was naturally gluten free, so all I did was adjust the measurements to fit my preferences and add a few ingredients that I thought it was missing. It’s a new favorite because it’s so filling and delicious but still good for you too. Plus, there are only two dishes to wash after making it: the skillet and the stirring spoon! Perfect for us dish-washing lazies.
- 2 tablespoons of olive oil
- 1 red bell pepper
- 2 medium tomatoes
- 1 medium yellow onion
- 1/2 cup of tomato sauce
- 2 tablespoons of minced garlic
- 1/2 cup of sliced black olives
- 1 tablespoon of capers
- 2 jalepeno peppers
- 1/3 cup of white wine
- 1 tablespoon of oregano
- 2 tilapia fillets
- Salt and pepper
- 1/2 tablespoon of lime juice
- 1 avocado, sliced, to garnish
- Chop the jalepeno, red bell pepper, onion and tomatoes.
- Heat the olive oil in a large skillet over medium heat and add the chopped veggies. Let them cook for a few minutes until they’re softened.
- Add the tomato sauce, olives, capers, garlic, and wine and stir it all together. Let it simmer for about 3 minutes to cook out a bit of liquid.
- Season both sides of the tilapia fillets with salt and pepper.
- Stir the oregano into the veggies, then place the tilapia fillets in the skillet.
- Cover the fillets with some of the veracruz veggies and put the lid on the pan until the tilapia cooks through (about 8 minutes).
- Once the fish is cooked, bring it back up to the top of the skillet and drizzle some lime juice over each one.
- Garnish the skillet with some avocado slices – and finish off the rest of that bottle of white wine!