Angela MiaRosarita

Yield: 24 portions
Portion Size: 1 fillet each

Tilapia fillets, 5-6 oz. each 24
Salt 1 tsp
Black pepper 1/2 tsp
Fresh lime juice 1/2 cup
Olive oil 1/2 cup
Onion, minced 2-1/2 cups
Garlic, minced 3 tbsp
Green olives, minced 3 tbsp
Angela Mia® Diced Tomatoes in Juice, undrained27000 378546 cups
Rosarita® Nacho Sliced Jalapenos27000 527851/2 cup
Bay leaves 4
Marjoram 3 tbsp
Oregano 3 tbsp
Thyme 3 tbsp
Chicken stock 3 quarts
Capers 1/2 cup
Parsley, chopped 1/2 cup


  1. Preheat oven to 375°F.
  2. Sprinkle fish with salt and pepper and marinate in lime juice for 1/2 hour.
  3. Heat oil in large skillet and sauté onion and garlic until beginning to brown. Add remaining ingredients, except fish and parsley and simmer for 30 minutes.
  4. Transfer tomato mixture to large baking pan. Place fish fillets over tomatoes, spooning a bit onto each fillet and bake 20 minutes.
  5. Top with chopped parsley and serve immediately.
  6. Serve with hot cooked rice and fried plantains, if desired.
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