The key to this tangy and savory sauce is the type of tomatoes you use. Make sure they are a deep red color and fully ripened (slightly soft to the touch.)
4 tilapia or halibut fillets (½ – 1 inches thick)
1 tbsp. olive oil
Ground black pepper
1 large onion, minced
4 whole tomatoes, diced
4 cloves garlic, minced
2 tbsp. balsamic vinegar
1 tbsp. dried oregano
½ cup Kalamata olives, sliced
½ cup green olives, sliced
¼ cup capers
Heat oil in a large, wide saucepan on medium-high heat.
Place fish fillets on pan and cook until each side is golden brown, but not cooked all the way through. When ready, transfer fillets from the pan to a plate.
Add fish back to pan, nestling them inside the olive mixture. Let them simmer until the fish is cooked through.
Serve fish with a few generous spoonfuls of the olive mixture.