Friday, June 10, 2011

Tilapia Veracruz

My (almost 15 year old) daughter is a great cook and loves trying new recipes. While I was out of town she discovered this recipe on the back of a package of Tilapia, and it's quickly turned into one of our favorite new meals. It's got a rich flavor that is able to be developed very quickly. I love the saltiness of the green olives and the great flavor that capers offer. This is a super quick meal to make, the rice took twice as long as the fish to cook.

2 TBSP Olive Oil
1TBSP Minced Garlic
1 (14.5 oz) can Diced Tomatoes, undrained
1/3 c Pitted Green Olives, drained
1/4 c Capers
1 TBSP Tomato Paste
1/2 c White Wine or chicken stock
1 1/2 lbs Tilapia Fillets
1/4 tsp Black Pepper

Preheat large saute pan on medium-high 2-3 minutes. Place oil in pan, swirling to coat. Add garlic and tomatoes; cook 2-3 minutes, stirring or until tomatoes are softened. Stir in olives, capers, tomato paste, and wine; cook 4-5 minutes, stirring, or until sauce starts to thicken.

Meanwhile, sprinkle both sides of fish with pepper. Add fish to pan, spoon half of tomato mixture over fish. Reduce heat to medium-low, cover and cook with out turning, 5-10 minutes. Serve over rice.

Heat the oil, garlic and tomatoes
Add in olives, capers,white wine and tomato paste
Add fillets and partially cover with sauce
Simmer covered for 5-10 minutes

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