Tilapia del Sol

Ingredients:
2 lbs. raw tilapia, 4 fillets, 8 oz each
2 medium sweet red peppers, seeded and sliced into rings
2 medium vidalia onion, sliced into rings
3 cloves garlic, minced
4 cups salsa
2 tsp chili powder
½ tsp cumin
salt and pepper to taste

Instructions:
Prepare a large skillet with nonstick cooking spray.  Begin browning onions, peppers, and garlic over medium high heat.  When the onions and peppers are tender, add fish fillets to the skillet putting the onions and peppers on top of the fillets.  Spray bottom of each fillet with nonstick cooking spray before adding it to the skillet.  Cook for about 5 minutes, sprinkle with salt and pepper and turn fillets over.  Sprinkle with chili powder and cumin.  Pour salsa over the top and cover.  Continue cooking over medium heat until fish flakes easily.

Yields 1 fillet and about 1½ cups of salsa and vegetables per serving

Special Information:
This recipe can be made with orange roughy, cod, flounder, haddock, perch, or sole for the same POINTS value.  Tilapia and orange roughy are my personal favorites.  This recipe is delicious served over white rice, brown rice, or quinoa.  A ½ cup serving of any of these will add 2 POINTS to each serving of Tilapia del Sol.