Name: Sonoran Tilapia
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 0.25 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; 0.5 cup chopped fresh cilantro; 1 lime, juiced; 1 tablespoon butter; 3 cloves garlic, minced; 0.5 cup chopped yellow onion; 1 large Anaheim chile pepper - stemmed, seeded, and chopped; 4 roma (plum) tomatoes, chopped; 0.25 cup dry white wine; 1 cup chicken stock; 1 (4 ounce) can sliced black olives; 0.25 teaspoon ground cumin; 0.25 teaspoon cayenne pepper; 0.5 teaspoon dried oregano; 1 teaspoon ground black pepper; 1 teaspoon kosher salt; 1 teaspoon crushed red pepper flakes; 0.5 teaspoon Worcestershire sauce

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hrs

Servings:

3

Yield:

3 servings

Jump to Nutrition Facts

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

Directions

Preheat an oven to 350 degrees F (175 degrees C).
Grease a 9x13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil; set aside.
Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper; cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.
Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.

Nutrition Facts (per serving)

440	Calories
29g	Fat
18g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 3
Calories 440
% Daily Value *
Total Fat 29g	37%
Saturated Fat 6g	31%
Cholesterol 52mg	17%
Sodium 2408mg	105%
Total Carbohydrate 18g	6%
Dietary Fiber 5g	18%
Total Sugars 6g
Protein 26g
Vitamin C 56mg	282%
Calcium 123mg	9%
Iron 3mg	17%
Potassium 942mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.