3 Tbsp. olive oil, divided
1 green bell pepper, sliced thin
1/2 yellow onion, sliced thin
2 Tbsp. chopped garlic
1 tsp. dried thyme
1 tsp. dried oregano
1 bay leaf
1 Tbsp. green olives, sliced
1 can (15 oz.) H-E-B Fire Roasted Tomatoes
2 tilapia fillets, cut in half
1/2 lb. shrimp, peeled and deveined
1/2 lb. bay scallops
1/4 tsp. each salt and pepper
1 lime, juiced
3 Tbsp. chopped cilantro
* rice, cooked
Heat a large saucepan on Medium-High. Add 1 Tbsp. olive oil.
peppers, onions, garlic, thyme, oregano, bay leaf, and olives.
until onions become translucent, approximately 10 minutes.
Add tomatoes, bring to a simmer, and reduce heat to a Low simmer.
In a separate sauté pan over Medium heat, add remaining olive o
il and allow to heat. Add tilapia, shrimp, and bay scallops, season wi
th salt and pepper and lime juice.
Cook 4 minutes. Pour sauce over fish, garnish with cilantro, and serve
Calories: 190, Total Fat: 9g, Saturated Fat: 1.5g, Sodium: 670mg, Carb
ohydrates: 7g, Dietary Fiber: 2g, Protein: 17g