Tilapia And Tomato Sauce - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil, divided
1 onion, sliced
3 garlic cloves, minced
1 sweet red pepper, sliced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1/2 teaspoon hot pepper sauce
1 (28 ounce) can diced tomatoes
2 tablespoons fresh coriander, chopped
2 tablespoons orange juice
1 tablespoon lime juice
4 tilapia fillets

Preparation

In a shallow Dutch oven, heat 1 tablespoons of the oil over medium heat.
Fry the onion, garlic, red pepper, oregano, cumin, 1/4 teaspoons each of the salt and pepper, and the hot pepper sauce, stirring often, for 15 minutes or until the vegetables are tender.
Add the tomatoes and bring to a boil.
Reduce the heat and simmer for about 20 minutes or until thickened and reduced to about 2 cups.
Stir in the coriander, orange juice and lime juice.
Meanwhile, in a non-stick skillet, heat the remaining oil over medium-high heat.
Sprinkle the fish with the remaining salt and pepper.
Fry, turning once, in batches and adding more oil if necessary, for 4 minutes or until browned.
Nestle into the hot sauce and simmer for 4 minutes or until the fish flakes easily when tested.