Tilapia Veracruz with Spicy Oregano

Last year while sourcing herbs for my herb garden I discovered spicy oregano.  I was intrigued so of course I added it to my ever-gowing collection. This year I was surprised as it was the only herb that survived the winter - and abundantly so. 
While traditional Greek oregano is perfect for pizza and tomato sauce, spicy oregano blends the traits of oregano with the heat of a mild chile pepper making it great for Mexican dishes and chili. Immediately I knew I had to try it in Veracruz sauce - a spicy and tangy sauce that fuses the flavors of Mexico and Spain.

Tilapia Veracruz with Spicy Oregano
Serves 4
Ingredients
2 tablespoons olive oil
3 large sweet red and green peppers, cored, seeded and thinly sliced
1 large onion, thinly sliced
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, sliced
4 plum tomatoes, seeded and chopped
1 8 ounce can no-salt-added tomato sauce*
3/4 teaspoon salt
1/4 teaspoon black pepper
4 tilapia fillets (about 4 ounces each)
1 cup spicy oregano, 
3 cups cooked brown or wild rice 
1 lemon, cut into wedges

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add peppers, onion, jalapeno and garlic. Cook for 10 minutes, stirring occasionally. Stir in tomatoes, tomato sauce, 1/2 cup water, 1/2 teaspoon of the salt and 1/8 teaspoon of the black pepper. Bring to a simmer.

Season tilapia with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place fish in skillet and cover with sauce. Simmer, covered, for 6 minutes or until fish flakes easily. Sprinkle oregano over top.

Serve with cooked rice. Squeeze a few lemon wedges over each serving.

*When using reduced-sodium products such as tomato sauce, punch up the flavor with add-ins like hot peppers, fresh herbs and lemon juice.