Pescado en Mojo Isleño

Number of servings: 6

Ingredients:
6 tilapia filets (or any firm-textured fish)
½ onion, chopped
1 green bell pepper, chopped
2 roma tomatoes, diced
1 cup tomato sauce
2 tablespoons capers
1 bay leaf
2 tablespoons red wine vinegar
15 manzanilla olives, coarsely chopped
½ cup water
salt
pepper
1 tablespoon oil

Directions:
1. Heat the oil in the pan over medium heat, and sauté onion until translucent. Add garlic and sauté one minute longer. Remove to a bowl, and in the same oil, raise heat to medium high, and fry fish filets until golden, turning once for even color on both sides. Remove from pan.
2. Add bell pepper to pan and sauté for 1 minute. Return onions and garlic to the pan, and add tomatoes through olives. Cook sauce for 10 minutes, adding a little water if necessary.
3. Add fish back to pan to warm through, but not turning in the pan. Place filets on a plate and spoon a few tablespoons of the sauce on top.
4. Freeze any leftover sauce to top a chicken breast, shrimp, or even just rice on a quick dinner night!

This recipe courtesy of Hispanic Kitchen member Carolyn Swaney.