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  • 4servings
  • 45minutes
  • 207calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb tilapia fillet, cut into 1 1/2-inch pieces (or another white flaky fish such as haddock)

  2. 2 tablespoons extra virgin olive oil

  3. 1 medium onion , chopped

  4. 4 garlic cloves , minced

  5. 1 (14 ounce) can diced tomatoes

  6. 1 chili pepper , chopped (Anaheim or poblano preferred)

  7. 1/4 cup fresh cilantro , chopped

  8. 2 tablespoons sliced pimento stuffed olives

  9. 1 tablespoon capers , rinsed

  10. 1 teaspoon dried oregano

  11. 1/2 teaspoon salt

  12. 1/2 cup water , as needed

  13. 1 avocado , chopped

Instructions Jump to Ingredients ↑

  1. Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.

  2. Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes.

  3. Remove from the heat. Serve warm or at room temperature, garnished with avocado if desired.

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