Chipotle Tilapia With Cherry Tomatoes

• 1/4 cup olive oil
• Ground Chipotle pepper (for sprinkling on fish)
• Salt (for sprinlking on fish)
• 2 pounds tilapia, red snapper, or orange roughy fillets
• 1/2 cup fresh chopped cilantro
• 1/2 minced medium red onion
• 4 cups cherry tomatoes, halved
• 1/2 minced fresh small jalapeno pepper with seeds removed
• 1 tbsp lemon or lime juice

1. Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and ground Chipotle pepper. Add half of fish to skillet and saute until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add cliantro and onion to same skllet; saute 2 minutes. Add tomatoes and jalapeno; saute until tamatoes are soft and juicy, about 2 minutes. Add lime juice just prior to serving; spoon over fish.

olive oil, ground chipotle pepper, salt, tilapia, cilantro, red onion, cherry tomatoes, pepper, lemon

Taken from www.epicurious.com/recipes/member/views/chipotle-tilapia-with-cherry-tomatoes-1267750 (may not work)