½ Cup roasted red peppers (yellow or green are fine too!)
Pinch hot red pepper flakes, optional
8 oz can Spanish-style tomato sauce
8-10 pimiento-stuffed green olives, sliced
1 generous tsp capers, drained indifferently
½ -1 lb tilapia filets (or other flat whitefish)
Salt and pepper to taste
Heat olive oil in a large sauce pan at medium high until liquid and fragrant. Add onions, stir to coat, and lower heat to medium. After five minutes, add garlic and peppers and pepper flakes, if desired. Cook an additional 5 minutes, until vegetables are tender, then add tomato sauce, olives and capers and cook at a lively simmer for 10 minutes.
Meanwhile, lightly salt and pepper tilapia filets on both sides. When sauce has cooked until the oil is beginning to separate from the sauce, lay filets on the sauce without filets touching one another.
Cook for about 4 minutes, then turn filets carefully (they will fall apart if you are not careful) and cover with sauce, cooking another 4 minutes or so (check for doneness – opaque flesh – with a fork). The genius of this recipe is that the fish won’t dry out if overcooked!
Corozal Town, and Chetumal, Q. Roo, Mexico, Belize
Founder and President of SUPERMAMA - an organization for pregnant adolescence and single mothers. Owner of PrehiSPAnic cocoon - a massage and health spa in Corozal Town, Belize and Chetumal, Mexico and owner of B LIFE health beverages.