Tilapia Veracruz
2 Points, Weight Watchers
Ingredients
1 1/2 Tbsp olive oil
1 medium onion, thinly sliced
4 cloves garlic , minced
1 large jalapeño pepper, seeded and finely chopped
14 1/2 oz fire-roasted tomatoes, undrained canned
1/2 tsp kosher salt
1/2 tsp dried oregano
1/2 tsp black pepper
2 Bay leaves
1/2 cup(s) sliced pitted green olives
2 Tbsp capers, drained
1 pound(s) tilapia filets
1/4 cup cilantro , chopped
Directions
Heat the oil in a large skillet over medium. Add the onion; cook until softened and starting to brown, stirring occasionally, about 5 minutes. Add the garlic and jalapeño; cook 2 minutes, stirring frequently. Stir in the tomatoes, salt, oregano, black pepper, and bay leaves; bring to a boil. Reduce the heat to medium-low; cover and cook for 5 minutes.
Stir in the olives and capers. Nestle the fillets into the pan, spooning some of the sauce over the top. Cover and cook over medium-low until the fish flakes easily when tested with a fork, 7 to 10 minutes. Garnish with cilantro.
Nutrition
2 smart points