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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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White-fleshed fish and tomatoes just seem to have a natural affinity. This easy recipe is quick enough to serve on a week night and elegant enough to serve for a dinner party. Ingredients:
3 tablespoons extra virgin olive oil, divided |
1 onion, sliced |
3 garlic cloves, minced |
1 sweet red pepper, sliced |
1 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/2 teaspoon salt, divided |
1/2 teaspoon ground black pepper, divided |
1/2 teaspoon hot pepper sauce |
1 (28 ounce) can diced tomatoes |
2 tablespoons fresh coriander, chopped |
2 tablespoons orange juice |
1 tablespoon lime juice |
4 tilapia fillets |
Directions:
1. In a shallow Dutch oven, heat 1 tablespoons of the oil over medium heat.
2. Fry the onion, garlic, red pepper, oregano, cumin, 1/4 teaspoons each of the salt and pepper, and the hot pepper sauce, stirring often, for 15 minutes or until the vegetables are tender.
3. Add the tomatoes and bring to a boil.
4. Reduce the heat and simmer for about 20 minutes or until thickened and reduced to about 2 cups.
5. Stir in the coriander, orange juice and lime juice.
6. Meanwhile, in a non-stick skillet, heat the remaining oil over medium-high heat.
7. Sprinkle the fish with the remaining salt and pepper.
8. Fry, turning once, in batches and adding more oil if necessary, for 4 minutes or until browned.
9. Nestle into the hot sauce and simmer for 4 minutes or until the fish flakes easily when tested.
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