Tilapia and Tomato Sauce

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.

• Ready In: 1 hr
• Serves: 4

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.