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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 3 |
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A Southwestern twist on a Provencal classic. Serve over Mexican rice. Ingredients:
1/4 cup extra-virgin olive oil, divided |
3 (4 ounce) fillets tilapia fillets |
1 tablespoon creole seasoning |
1 teaspoon ground black pepper |
1 teaspoon kosher salt |
1/2 cup chopped fresh cilantro |
1 lime, juiced |
1 tablespoon butter |
3 cloves garlic, minced |
1/2 cup chopped yellow onion |
1 large anaheim chile pepper - stemmed, seeded, and chopped |
4 roma (plum) tomatoes, chopped |
1/4 cup dry white wine |
1 cup chicken stock |
1 (4 ounce) can sliced black olives |
1/4 teaspoon ground cumin |
1/4 teaspoon cayenne pepper |
1/2 teaspoon dried oregano |
1 teaspoon ground black pepper |
1 teaspoon kosher salt |
1 teaspoon crushed red pepper flakes |
1/2 teaspoon worcestershire sauce |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Grease a 9x13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil; set aside.
3. Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper; cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.
4. Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.
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