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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

Nutrition Info

440.3 calories carbohydrate: 17.6 g cholesterol: 51.5 mg fat: 29 g fiber: 4.9 g protein: 26 g saturatedFat: 6.1 g servingSize: - sodium: 2408.4 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

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.

3 servings

A Southwestern twist on a Provencal classic. Serve over Mexican rice.