Top tilapia fillets with a savory tomato-olive sauce that comes together in just 5 minutes. Look for tapenade near jarred olives in the supermarket. Serve with sautéed broccolini and farro tossed with toasted almonds.
Nutrition per serving may change if servings are adjusted.
1¼ pounds tilapia
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil, divided
1 pint grape or cherry tomatoes, halved if large
¼ cup dry white wine
3 cloves garlic, finely chopped
3 tablespoons olive tapenade
Sprinkle tilapia with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish and cook (in two batches if necessary), turning once halfway through, until golden brown and just opaque in the center, 4 to 6 minutes total. Transfer the fish to a serving platter; tent with foil to keep warm.
Off the heat, add the remaining 1 tablespoon oil, tomatoes, wine and garlic to the pan. Return to medium heat, cover and cook, stirring occasionally, until most of tomatoes are broken down, 4 to 5 minutes. Stir in olive tapenade and cook for 1 minute more. Serve the fish with the sauce.
244 calories;11 g fat(2 g sat); 1 g fiber; 3 g carbohydrates; 29 g protein; 45 mcg folate; 71 mg cholesterol; 3 g sugars; 0 g added sugars; 621 IU vitamin A; 10 mg vitamin C; 24 mg calcium; 1 mg iron; 381 mg sodium; 617 mg potassium
Good and easy, as promised
Since I didn't have tapenade on the shelf, I chopped up a mixture of olives and used a few tomatoes from the garden. This added zesty good taste to the bland tilapia...and got rid of those last few olives in the jars!
Cons: Don't always have tapenade on the shelf.
April 30, 2012
By: EatingWell User
Easy, fast and delicious
I used Trader Joe's Green Olive Tapenade, which worked great. The recipe is so easy -- Tilapia cooked perfectly following the recipe. Gourmet goodness in minutes.