2 tomatoes chopped
1 red bell pepper thinly sliced
1 medium onion thinly sliced
1/2 cup tomato sauce
3 garlic cloves minced
1/2 cup olives pitted and halfed
1 Tbsp capers rinsed and drained
1 Tbsp jalepeno peppers chopped
1/4 cup white wine
1 Tbsp oregano
salt and ground black pepper to taste
4 tilapia filets
In a large skillet (I used 11" cast iron skillet) heat oil over medium high heat. Add chopped tomatoes, sliced bell peppers, and onion. Season with salt and stir. Reduce heat to medium, cover with a lid and cook for about 3-4 minutes until vegetables are tender. Add tomato sauce, minced garlic, olives, capers, jalapeno peppers and white wine. Season again with salt, freshly ground pepper and oregano. Stir well. Season both sides of tilapia filet with salt and freshly ground black peppers, and place on top of the Veracruz sauce. Spoon some of the sauce on top of the tilapia filets. Cover with a lid and continue to cook on the stove over medium heat for about 5 - 6 minutes, or until fish flakes easily with a fork.