This on one of my favorite fish dishes. It is so flavorful and pretty, I just love the colors. I use Talapia, just because it is easy to get. However, when I travel to Veracruz and when I can find a beautiful fresh filete I use red snapper, the traditional fish of choice. It is truly delicious!
4 Talapia Filetes
2T Coconut Oil
1 Small yellow Onion
2 Garlic cloves
1 Large Red Pepper (Or any color you like)
2 Large Roma tomatoes
1/2 C Green olives (Manzanilla work great)
2T Juice from the green olives
2 T Capers
1 Serrano chili minced with or without the seeds depending of it you want it spicy or not. The seeds will give it some heat. Taking them out will just leave a great flavor without the heat.
2 Bay leaves
1 1/2 tsp Oregano
1 1/2 tsp salt divided
1 Handful of cilantro chopped
Wash and pat dry the Talapia filetes. Place in a glass bowl or pan and squeeze the lime juice and sprinkle salt (about 1tsp divided among all the fish) on each side of the fish. Refrigerate 30 min but no longer than 2 hours. In the mean time slice the onions, peppers, tomatoes, olives and mince the serrano chili. In a large skillet heat the coconut oil over medium heat. Add the onions and cook until they are soft and beginning to brown about 5min. You may need to lower your heat to keep them from burning. Add the minced garlic and serrano chili and stir 1 min. Add the red bell peppers to the pan and cook another 3 min. Add the tomatoes, olives, olive juice, cappers, bay leaf, oregano, cilantro, and the rest of the salt. Cook all together another 5 min until the tomatoes break down and the mixture is cooked through. You want it cooked, but not mushy.
Take the fish out of the refrigerator. Rinse it off under cold water to get rid of the extra lime. Place in a glass baking dish. Pour the veggie mixture on evenly on top of the fish filetes. Cover the baking dish with aluminum foil and bake at 375 degrees F for 25 min. The fish should flake if you touch it with a fork. Serve the Talapia with the veggies on top. I like to accompany it with cauliflower rice, my go to salsa, and fresh avocado.