tilapia fillet, cut into 1 1/2-inch pieces
( or another white flaky fish such as haddock)
extra virgin olive oil
garlic cloves, minced
1 (14 ounce) cans
chili pepper, chopped
( Anaheim or poblano preferred)
fresh cilantro, chopped
sliced pimento stuffed olives
water, as needed
- Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
- Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes.
- Remove from the heat. Serve warm or at room temperature, garnished with avocado if desired.