Recipe Courtesy of Cooking Light magazine, served with a side of tender farro

 I absolutely adore the tangy flavor of this Spanish-style Veracruz sauce.  A wonderfully flavored and perfect pairing with a tender tilapia fillet or any other mild white fish really.  A traditional Veracruz sauce is composed of briny olives, salty capers, spicy jalapenos, tomatoes, and bell peppers; all cooked in a simple garlicky-olive oil sauce until tender, and then spooned over the protein of choice.  Come to think of it, this tasty sauce could easily translate into a quick topping for spaghetti squash or polenta for a vegetarian main course as well.  Any way you serve it, this quick and super flavorful sauce will be one you will come back to again and again!

(To view this recipe, click on the following link:

http://www.myrecipes.com/recipe/tilapia-veracruz-50400000134151/)

Tagged: capers, Cooking Light magazine, fish, garlic, jalapeno, olives, onion, seafood, spanish sauce, tilapia, tomatoes, veracruz, veracruz sauce, yellow pepper