Veracruz Fish

I've never been to Veracruz.  Well, unless you count this fish on my plate.  Based on this recipe I'd be willing to give Veracruz a try!  This is, quite possibly, one of the easiest and tastiest fish recipes I've ever made!  Just saute some fish (any white fish will do), make a lightning fast sauce (Veracruz sauce traditionally includes tomatoes, onions, garlic, capers and green olives) and serve over your favorite starch.  I served mine on farro but you could use quinoa, brown rice or even white rice!  I hope you enjoy!

Veracruz Fish (adapted from Cooking Light, April 2014)

4 (4 oz.) white fish filets (tilapia, snapper, etc.)
1/2 t. black pepper
1 t. salt, divided
1 T. extra virgin olive oil
1 small yellow onion, chopped
1 1/2 t. dried oregano
4 garlic cloves, minced
1 yellow bell pepper, thinly sliced
1/4 t. crushed red pepper
1 (15 oz.) can diced tomatoes
1 T. capers, drained and rinsed
20 pimiento stuffed green olives, halved

Sprinkle fish evenly with pepper and 1/4 t. salt.  Heat a large nonstick skillet over medium high heat and add the oil.  Add the fish to the pan and cook 3 minutes or until browned on one side.  Turn over and continue cooking 2-3 more minutes until the fish is cooked through.  Remove the fish to a plate and cover with foil to keep it warm.  

Add the onion, oregano, garlic, yellow pepper and crushed red pepper to the skillet.  Saute 4 minutes, stirring occasionally.  Add the tomatoes, capers, green olives and remaining 3/4 t. salt and cook an additional three minutes until heated through.  Serve over farro, quinoa, brown or white rice!

4 servings (173 calories each serving excluding starch option) according to my calculator on loseit.com