Tilapia Veracruz

• 4 (4-ounce) tilapia fillets
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 1/2 cups prechopped onion
• 1 tablespoon chopped fresh oregano
• 4 garlic cloves, sliced
• 1 yellow bell pepper, thinly sliced
• 2 cups chopped tomato
• 1 tablespoon capers, rinsed and drained
• 2 ounces pimiento-stuffed green olives, halved (about 20)
• 1 jalapeno pepper, thinly sliced

1. Sprinkle fish evenly with pepper and salt. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add fish to pan; cook 3 minutes or until browned on one side. Remove fish from pan.
2. Add onion, oregano, garlic, and bell pepper to pan; saute 4 minutes. Stir in tomato and remaining ingredients; bring to a simmer.
3. Arrange fish on top of tomato mixture, browned sides up. Cover, reduce heat to medium, and simmer 3 minutes or until fish flakes easily with a fork.

tilapia fillets, freshly ground black pepper, salt, extravirgin olive oil, onion, fresh oregano, garlic, yellow bell pepper, tomato, capers, pimiento, pepper

Taken from www.myrecipes.com/recipe/tilapia-veracruz (may not work)