Tilapia Veracruz Style

 

1

teaspoon olive oil

1/2

cup finely chopped onion

2

teaspoons finely chopped garlic

1

can (15 oz) Muir Glen® organic diced tomatoes

1

medium green bell pepper, cut into julienne strips

2

jalapeño chiles (from 7-oz can), drained

1/2

teaspoon salt

1/2

teaspoon pepper

3

dried bay leaves

1

teaspoon dried oregano leaves

1/4

cup finely chopped fresh cilantro

1/4

cup large pimiento-stuffed olives, coarsely chopped

1/4

cup capers, drained

1

tablespoon margarine or butter

1

lb tilapia or red snapper fillets

3

or 4 jalapeño chiles (from 7-oz can), drained, seeded and cut into wedges, if desired

2

cups hot cooked white or brown rice

• 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring constantly, until tender. Stir in tomatoes. Heat to boiling. Stir in bell pepper and 2 jalapeño chiles. Cook uncovered 2 minutes, stirring constantly, until vegetables are crisp-tender. Stir in salt, pepper, bay leaves, oregano and cilantro. Cover; cook 8 minutes, stirring occasionally. Stir in olives and capers. Cover; cook 5 minutes longer, stirring occasionally, until vegetables are tender.
• 2 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, heat margarine over medium-high heat. To seal in juices, cook fish in butter just until golden brown on each side. Place fish in baking dish. Spoon tomato mixture over fish.
• 3 Bake 17 to 22 minutes or until fish flakes easily with fork. Garnish with 3 or 4 jalapeño chiles.