Ingredients: |
Ingredients: 4 6 ounces fresh or frozen skinless tilapia, red snapper, mahi mahi, or other fish fillets
1 tablespoon olive oil
1 small onion, cut into thin wedges
1 fresh jalapeno chile pepper, seeded and finely chopped* (optional)
1 clove garlic, minced
1 14 1/2 ounce can diced tomatoes, undrained
1 cup sliced fresh cremini or button mushrooms
3/4 cup pimiento-stuffed green olives, coarsely chopped
1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 cups hot cooked rice and/or 8 crusty bread slices
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Directions: |
Directions:Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
In a 12-inch skillet heat oil over medium heat. Add onion, jalapeno pepper (if desired), and garlic; cook for 2 to 3 minutes or until onion is tender, stirring occasionally. Stir in tomatoes, mushrooms, olives, oregano, salt, and black pepper. Bring to boiling.
Carefully add fish to skillet, spooning tomato mixture over fish. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until fish begins to flake when tested with a fork. If desired, break fish into chunks. Serve with rice and/or bread.
*Tip
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. |
This recipe for Grouper Veracruz is from