Tilapia Veracruz Style

Ingredients

1 tablespoon olive oil
1/2 cup finely chopped onion
2 teaspoons finely chopped garlic
2 cans (15 oz each) 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
1/2 cup large pimiento-stuffed olives, coarsely chopped
1/4 cup capers, drained
1 tablespoon butter or margarine
1 lb tilapia or red snapper fillets
3 or 4 jalapeño chiles (from 7-oz can), drained, seeded and cut into wedges, if desired

1

In 12-inch 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 butter 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.