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I have found that a great way to mask the fact that you are eating fish (for those of you who may not be the biggest fans of fish) is to serve it with a very flavorful sauce. This recipe for Veracruz style tilapia, from Marcela Valladolid on Food Network is just the thing. The sauce is a tomato base, with a slight heat from an Anaheim chili, some salty bite from green olives and capers, and big flavors from oregano, garlic and onion. I served the fish over brown rice, so it is a gluten-free dinner. This dinner may appear on our Easter Saturday table, so why not give it a shot in your kitchen as well?
I changed the recipe by using flounder in place of tilapia. I think that any white fish would work with this recipe. I also picked up some Mediterranean marinated olives at Whole Foods.
Preheat the oven to 350F.
In a saute pan, heat 1 tablespoon of olive oil. Season the fish with salt and pepper. Cook about 2 minutes per side, then set aside.
Into the same pan, add the onions and garlic. Cook for 3-4 minutes, until garlic is fragrant and the onions are beginning to become translucent. Add the canned tomato, chili, bay leaf and oregano. Bring to a boil, then reduce to a simmer. Cover and cook for 5 minutes. Add the olives and capers, stirring to combine.