Veracruz-Style Tilapia

3 Tbsp olive oil, divided
4 (6 oz) tilapia fillets or other white fish
Salt & freshly ground pepper
1 small onion, chopped
4 garlic cloves, minced
1 1/2 cup canned crushed tomatoes with juice
1 Anaheim chile, stemmed, seeded and cut into this strips (these are very mild)
1 tsp dried oregano
1/2 cup pitted & halved green olives
1/4 cup capers, drained

In a medium saute pan, heat 1 Tbsp olive oil over medium-high heat. Season the fish fillets on both sides with salt and pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer fish to plate and cover with foil to keep warm or put into a warm oven.

In same saute pan, heat the remaining 2 Tbsp olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, and oregano and bring to a boil. Reduce heat to medium, cover and let simmer until the chiles soften, about 5 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.

Serve fish with sauce over the top. I served with brown rice and wilted lettuce.

Enjoy!