I cut this recipe out of the Family Circle magazine. Both Nick and I were pleaseantly surprised! The tilapia was so tender and the sauce had a little bit of spice and a lot of great flavor. You could really use any white fish in this recipe (whatever is on sale!) Use the leftover sauce in spaghetti sauce or as a topping for pizza. QUICK, EASY, AND DELICIOUS!
2 Tbsp. olive oil
3 large red and green bell peppers, cored, seeded and thinly sliced
1 large onion, thinly sliced
1 large jalapeno pepper, seeded and thinly sliced
4 cloves garlic, sliced
4 plum tomatoes, seeded and chopped
1 - 8 oz. can no-salt-added tomato sauce
3/4 tsp. salt
1/4 tsp. black pepper
4 tilapia fillets (about 4 oz. each)
1 cup cilantro leaves, chopped
3 cups cooked brown and wild rice blend
1 lemon, cut into wedges
Heat oil in a large nonstick skillet over medium-high heat. Add peppers, onion, jalapeno and garlic. Cook for 10 minutes, stirring occasionally. Stir in tomatoes, tomato sauce, 1/2 cup water, 1/2 teaspoon of the salt and 1/8 teaspoon of the black pepper. Bring to a simmer.
Season tilapia with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place fish in skillet and cover with sauce. Simmer, covered, for 6 minutes or until fish flakes easily. Sprinkle cilantro over top.
Serve with cooked rice. Squeeze a few lemon wedges over each serving.