Easy Veracruz-Style Tilapia

2 1/2 cups salsa

1/2 cup green olives, chopped

2 heaping Tablespoons capers, drained, chopped

6 tilapia fillets, thawed, seasoned with salt and pepper

butter, olive oil, coconut oil (take your pick or combine them)

Turn your oven on warm.  In a liquid measuring cup, combine salsa, olives, and capers.  Stir well.

Melt the butter/olive oil/coconut oil in a large skillet over medium heat.  Cook the tilapia about 2-3 minutes per side until done (2-3 fillets at a time usually fit in the pan).  Remove to a glass baking dish in the warm oven, tent with foil.  Cook remaining fillets and keep warm in oven.  Pour the salsa mixture into the skillet you cooked the fish in, scrape all the bits off the bottom of the pan.  Bring to a simmer.

Remove baking dish from oven, pour salsa mixture over all (or if you have family members who won't eat the sauce, just serve fish [with a little lemon would be nice] and sauce separately).  Enjoy!

Note:  You could use halibut, red snapper--if there is leftover sauce, it would even be good on scrambled eggs!