Tilapia Veracruz

2 tbs olive oil
1 white onion, sliced thin
4 cloves garlic, minced
1 bell pepper, seeded and sliced (I had orange laying around)
1 jalepeno, seeded and diced (I ran out and used hot pepper paste)
½ cup red wine
28 oz can of whole tomato, strained
12 large olives, pitted and sliced
1 tbs capers
1 tsp dried oregano
1 tsp dried rosemary
1 tsp cumin
kosher salt
fresh ground black pepper
zest of one lime (sorry…. I’m obsessed with zests)
1 tbs butter
2 fillets tilapia- coated in olive oil, salt, and pepper

Heat large saute pan over medium-high heat. Add onion slices, stirring occasionally, until just soft. Add garlic and pepper slices to soften. Deglaze pan with red wine. Crush tomatoes into pan. Add seasonings, olives, capers, and butter. Simmer to reduce liquid by not quite half. Sink prepared fish fillets into the mixture, making sure to spoon some of the liquid and vegetables on top of the fish. Cover pan and simmer on low until fish begins to flake. Serve with corn tortillas or over rice (or quinoa!)


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