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