Fish in Veracruz Sauce (Paleo, Keto, Whole30, Gluten Free)

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Salt

  Table

  1 dash or 0.4g

• Serrano pepper

  Raw

  100g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomatoes

  Crushed, canned

  411g

• Olives

  Pickled, canned or bottled, green

  ½ cup or 67g

• Capers

  Canned

  1 tbsp, drained or 9g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Bay

  Castella

  100g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tilapia

  Fish, raw

  400g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Heat a large skillet over medium heat and add the oil when the pan is hot.
2. Toss in the onion and sprinkle on some salt and cook until softened, about 8 to 10 minutes.
3. Stir in the chopped pepper and garlic. Cook until fragrant, about 30 seconds.
4. Add the tomatoes, green olives, capers, dried oregano, and bay leaf.
5. Bring the sauce to a boil and decrease the heat to maintain a simmer. Taste the sauce and season with salt and pepper if needed.
6. Pat the fish filets dry with a paper towel and sprinkle both sides with salt and pepper.
7. Nestle the fish filets into the sauce and place some of the sauce on top of each one. Cover the skillet and cook on low heat for about 10 minutes or until fish is opaque and cooked through, about 140F on an instant-read thermometer.
8. Sprinkle on some fresh cilantro and serve the fish with lime wedges so you can squeeze on some fresh lime juice on before taking a bite.
9. Recipe by: Michelle Tam (source: https://nomnompaleo.com/fish-veracruz-sauce)