How to prepare One Skillet Tilapia Veracruz
3 Tbsp coconut oil
2 tomatoes, chopped
1 red bell pepper, thinly sliced
1 medium onion, thinly sliced
1/2 cup tomato sauce
3 garlic cloves, minced
1/2 cup olives, pitted and halved
1 Tbsp capers, rinsed and drained
1 Tbsp jalapeno peppers, chopped
vegetable or chicken stock
1 Tbsp oregano
salt and ground black pepper, to taste
4 tilapia fillets
In a large skillet heat oil over medium high heat. Add chopped tomatoes, sliced bell peppers, and onion. Season with salt and stir. Reduce heat to medium, cover with a lid and cook for about 3-4 minutes until vegetables are tender.
Add tomato sauce, minced garlic, olives, capers and jalapeno peppers. Season again with salt, freshly ground pepper and oregano. Stir well.
Season both sides of tilapia filet with salt and freshly ground black peppers, and place on top of the Veracruz sauce. Spoon some of the sauce on top of the tilapia filets. Cover with a lid and continue to cook on the stove over medium heat for about 5 - 6 minutes, or until fish flakes easily with a fork.
Recipe adapted from Delicious Meets Healthy