Tilapia With Tomato Olive Caper Sauce Recipes

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TILAPIA WITH TOMATO, OLIVE & CAPER SAUCE



Tilapia with Tomato, Olive & Caper Sauce image

Tomatoes, garlic, olives and capers give a Mediterranean flair to Tilapia

Provided by Lana Stuart

Categories     Main Dishes

Time 25m

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon minced fresh garlic
15 ounces canned diced tomatoes with juices
⅓ cup stuffed green olives (chopped)
2 tablespoons capers
1 tablespoon tomato paste
½ cup dry white wine
1 ½ pounds Tilapia fillets

Steps:

  • Heat a large skillet over medium-high heat for a few minutes.
  • Add the olive oil, garlic, and tomatoes with their juices.
  • Cook, stirring, for 2 to 3 minutes or until the tomatoes begin to soften.
  • Add the green olives, capers, tomato paste, and wine.
  • Reduce the heat, cover and cook for 5 minutes.
  • While the sauce is cooking, season the fish on both sides with salt and pepper. Add the fillets to the skillet, spooning some of the sauce over the fish.
  • Cover and cook for 10 minutes or until the fish is cooked through.

Nutrition Facts : ServingSize 1, Calories 291 kcal, Carbohydrate 7 g, Protein 36 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 85 mg, Sodium 560 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 9 g

TILAPIA WITH TOMATO-OLIVE SAUCE



Tilapia With Tomato-Olive Sauce image

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.

Categories     Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 1/4 pounds tilapia
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1 pint grape or cherry tomatoes
1/4 cup dry white wine
3 cloves garlic
3 tablespoons olive tapenade

Steps:

  • 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 : Calories 247 calories, Fat 11 g, SaturatedFat 2 g, Cholesterol 71 mg, Carbohydrate 4 g, Protein 29 g, Sodium 381 mg, Sugar 3 g

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