Escabeche De Pescado (Crunchy Tilapia In Tomato Sauce)

• 2 lbs tilapia fillets
• 1/4 cup flour
• 1/4 cup cornmeal
• salt and pepper, to taste
• 1/4 cup olive oil
• 1 onion, vertically sliced
• 1 green pepper, cut into strips
• 1 cup cilantro, chopped
• 2 garlic cloves
• 15 ounces stewed tomatoes or 15 ounces diced tomatoes

1. Chop up onion, green pepper, garlic, and cilantro and set aside.
2. Mix flour, cornmeal, salt, and pepper and spread on a plate. (omit cornmeal for faster cooking time).
3. Cut up each tilapia filet into 3 or 4 strips.
4. Coat tilapia with the flour mixture.
5. In a large frying pan, add 2 or 3 tablespoons oil and then add the fish.
6. Flip over the fish when golden until both sides are cooked, adding rest of oil as needed.
7. Remove fish from pan and set aside.
8. Add onion, green pepper, garlic, and cilantro mixture and stir fry them in the remaining oil until onion is translucent.
9. Add the tomatoes and the fish, folding the sauce over the fish gently.
10. Heat through at medium temperature and serve over white rice.

tilapia fillets, flour, cornmeal, salt, olive oil, onion, green pepper, cilantro, garlic, tomatoes

Taken from www.food.com/recipe/escabeche-de-pescado-crunchy-tilapia-in-tomato-sauce-262642 (may not work)