Tilapia Veracruz

This recipe originally called for orange roughy, but I always have tilapia on hand.  We prefer the taste and the price!

Tilapia Veracruz

2 tsp. olive oil
1 cup sliced onion
2 cloves garlic  (you know by now that I NEVER put garlic in anything!)
1 cup sliced yellow, red or green pepper
1 (14 1/2 oz) can Mexican style stewed tomatoes with jalapeno (if I don't have this kind, I use regular stewed tomatoes and add seasonings of my choice and lots of times I use Italian seasoning in this Mexican dish)
4 - 4 oz fish fillets - orange roughy, tilapia or any other white fish
dash of ground red pepper
dash of paprika

Heat oil in large skillet over medium heat.  Add onions and garlic; saute about 7 minutes or until tender.  Add bell pepper and tomatoes; cook over medium high heat for 3 minutes.  Add fish, sprinkle with paprika and red pepper.  Cover, reduce heat and simmer 5 minutes.
Turn fish over and simmer an additional 5 minutes or until fish flakes easily when tested with a fork.  Transfer fish to a plate to keep warm.  Cook reserved sauce over medium high heat and cook 3 minutes or until thickened.  Spoon sauce over fish. 
We like to serve this over gluten free pasta and top with a sprinkle of Parmesan cheese.
This says it is 4 servings, but men will want 2 pieces of fish!