Livornese is an authentic sauce from southern Italy. The original recipe asked for red snapper, but since that's almost impossible to find where I am, I used tilapia. It worked great! The whole dish was divine! Enjoy!
-6 (3 oz each) tilapia filets
-1 (14 oz) can Italian stewed tomatoes
-2 garlic cloves, minced
-1/2 onion, thinly sliced
-a handful of kalamata olives, chopped
-a handful of capers
-1/2 cup apple juice
-salt and pepper
In a large saute pan, heat a Tbs olive oil. Generally season filets with salt and pepper. Add to hot oil and cook until done, flipping once. Remove fish from pan and cover with foil to keep warm.
In the same pan, add another Tbs olive oil and add the garlic and onion. Cook for about 3 minutes. Add tomatoes with juice, apple juice, olives and capers. Simmer it for about 5 minutes, breaking up the tomatoes, until forming a smoother sauce. Spoon mixture on top of fish. Enjoy!