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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.

Source: EatingWell Magazine, May/June 2012


Recipe Summary test

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

244 calories; protein 29.1g; carbohydrates 3.4g; dietary fiber 0.9g; sugars 2.8g; fat 11.4g; saturated fat 1.8g; cholesterol 70.9mg; vitamin a iu 621.4IU; vitamin c 10.2mg; folate 45.4mcg; calcium 23.7mg; iron 1mg; magnesium 48.2mg; potassium 617mg; sodium 381mg; thiamin 0.1mg.

1/2 vegetable, 4 lean meat, 2 fat