Tilapia

Tilapia Veracruz

Serves 4

4 filets of fresh tilapia

salt, pepper, garlic powder for seasoning

4 large ripe tomatos

3 Tablespoons of EVOO (ooooooor if you're feeling extra clever *wiggles eyebrows* you could use 3 tablespoons of the oil your sun dried tomatoes come in for maximum flavour)

1 tsp red pepper flakes

1 onion, chopped

1 bay leaf

1 tsp oregano

Small handful of parsley for garnish

1/4 cup raisins

4 Tbs capers

4 halves sun dried tomatoes 

1/3 cup green olives

1 lime, cut into slices for spritzing

1. Rinse your fish with water, pat dry and season with salt, pepper and garlic powder. Cover and set aside so it soaks up all the flavour.

2. Add oil to large pan and heat on medium heat.  Cook onions until translucent then add garlic, olives, capers, tomatoes, red pepper flakes, oregano, bay leaf, sun dried tomatoes, and raisins. Let simmer on medium for about 15 minutes until liquid is reduced and flavours are concentrated.

3. While sauce is cooking, grill fish on an oiled grill pan at medium high heat (I used a grill pan but I think a BBQ would be wild) You'll know its time to flip your fish because it will be golden brown and will no longer be sticking to the pan.

4. Stir parsley into your sauce and spoon over your fish.  Spritz with some lime for a bit of zing and enjoy!