Season each tilapia filet with salt and pepper. If frozen, thaw the fish first, then pat dry with a paper towel.
Heat a non-stick saute pan with a lid over medium heat. Add 1 tablespoon of oil.
Cook the fish in batches if they won't all fit in the pan. Since Tilapia is thin, it only took 2 minutes per a side. If you are using a thicker cut of fish, it will take longer. Cook the fish until it is no longer opaque on the top and sides.
Try not to overcook the fish since we will be putting it back in the sauce to warm through. Once all the fish is cooked, remove from the pan and set aside on a plate.
In the same pan, add another tablespoon of oil and the sliced onions. Saute for a few minutes until they start developing some color.
Then add garlic, capers, olives, sliced chiles, and a can of diced tomatoes with its juices. Place the lid on the pan and allow the sauce to simmer for a few minutes.
Remove the lid and taste the sauce for seasoning. I added a little more salt and pepper. Then nestle the cooked fish filets back into the sauce. Tilapia is fragile so my filets started breaking, but that's ok. Place the lid back on and simmer for another few minutes to warm the fish through.
Serve warm with the fish filets on the bottom and pour or ladle the sauce on top. Make sure each filet is covered in sauce.
Video
Notes
This fish pairs perfect with Arroz Primavera or make some delicious tacos with homemade tortillas.Substitute fish with Shrimp or Scallops.Store any leftovers in the refrigerator for up to 3 days. Reheat in the microwave or on the stove in a skillet.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.