Tilapia Braised in Tomatoes, Olives and Capers
Tilapia Braised in Tomatoes, Olives and Capers
4 tilapia filets
Juice of 3 limes
Salt to taste
1 Tbsp. olive oil
1 1/2 cups red onion, thinly sliced
4 garlic cloves, minced
4 large ripe tomatoes, peeled, seeded and chopped
3 Tbsp. tomato puree
1 cup olives, pitted and sliced
1/4 cup capers
1/4 cup pickled jalpeno peppers, sliced and juice reserved
3 Tbsp. fresh cilantro, chopped
3 bay leaves
1/2 tsp. dried oregano
1/2 tsp. marjoram
8 oz. clam juice
season tilapia with lime juice and salt. Mainate in refrigerator for 30 minutes.
Heat oil in a large pan over medium heat and saute onions 4 minutes. Add garlic and saute until fragrant. Add tomatoes, puree, olives, capers, jalpenos and 1 teaspoon reserved pickled jalpeno juice. Cook for 2 minutes. Stir in 1 1/2 teaspoons cilantro . Add bay leaves, oregano, and marjoram. Cook for 5 minutes.
Add clam juice and simmer 10 minutes, or until thick. Turn heat down to medium and add filets. Sppon sauce on top and cook uncovered until the filets flake easily, about 15 minutes. Discard bay leaves, season to taste with remaining cilantro.
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