Beer makes batters better, meat more tender, and sauces more flavorful.
Tilapia With Olive Tomato Sauce
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- #63098
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 tablespoon extra virgin olive oil
1 small onion, cut into thin wedges
1 clove garlic, minced
1 can (14.5 ounce size) diced tomatoes, undrained
1 cup fresh mushrooms, sliced
3/4 cup pimiento stuffed green olives, cut in half
1 tablespoon fresh oregano, chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 (6 to 8 ounce ea.) tilapia fillets
hot cooked rice
Crusty bread slices
directions
In a large skillet heat olive oil over medium heat. Add onion and garlic, saute until onion is tender, for 2 to 3 minutes.
Add tomatoes, mushrooms, olives, oregano, salt, and pepper. Bring sauce to boiling.
Gently place fish fillets in sauce in skillet, spooning sauce over fish. Return to boiling. Reduce heat to low, simmer, covered for 8 to 10 minutes or until fish flakes easily when rested with a fork.
With a wide spatula, lift fish from skillet to a serving dish. Spoon sauce over fish.
Serve with hot cooked rice and crusty bread slices.
added by
GlennMyers
nutrition data
300 calories, 10 grams fat, 10 grams carbohydrates, 47 grams protein per serving. This recipe is low in carbs.
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reviews & comments
April 16, 2009
This is a great way to serve fish to non-fish lovers! Tilapia is a mild, buttery fish and combined with the flavorful sauce it's great entree. The green olives mixed with the sauce well. If you are concerned about them overpowering the flavor, try rinsing them first. The only thing we did differently was we sauteed the mushrooms with the onion and garlic, then added the remaining sauce ingredients.