Description
A Southwestern twist on a Provencal classic. Serve over Mexican rice.
Ingredients
- ¼ cup extra-virgin olive oil, divided
- 3 (4 ounce) fillets tilapia fillets
- 1 tablespoon Creole seasoning
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- ½ cup chopped fresh cilantro
- 1 lime, juiced
- 1 tablespoon butter
- 3 cloves garlic, minced
- ½ cup chopped yellow onion
- 1 large Anaheim chile pepper – stemmed, seeded, and chopped
- 4 roma (plum) tomatoes, chopped
- ¼ cup dry white wine
- 1 cup chicken stock
- 1 (4 ounce) can sliced black olives
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon Worcestershire sauce
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 3