I'm not sure why I'm reviewing this recipe since I only loosely used it as a foundation. I knew I wanted to have fish (swai) and I wanted to use some yellow cherry tomatoes I had roasted and frozen last summer. AND I wanted it to be somewhat Mexican so I used oregano in place of thyme, green olives instead of black and sprinkled cilantro on top in lieu of parsley. I served this concoction over brown rice with sliced avocado alongside as a garnish. It was quite tasty and I'm making these notes so that I can remember what I did. I will eventually try the original recipe :)
Tilapia with Tomatoes and Olives
This one-dish meal of Tilapia with Tomatoes and Olives is an easy weeknight meal. Keep the staple ingredients of garlic, thyme, tomatoes, and black olive on hand when you need a healthy meal in a hurry.
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- Calories: 363
- Fat: 17g
- Saturated fat: 2g
- Protein: 44g
- Carbohydrate: 10g
- Fiber: 1g
- Cholesterol: 110mg
- Sodium: 1111mg
- 3 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 28-oz. can diced tomatoes
- 1/4 teaspoon dried thyme
- 1/3 cup pitted black olives, chopped
- 4 6-oz. tilapia fillets
- 2 tablespoons finely chopped fresh parsley
- 1. Warm 1 Tbsp. oil in a large saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, thyme and 1/2 tsp. salt. Bring to a simmer, reduce heat to medium-low and cook until slightly thickened, about 10 minutes. Stir in olives.
- 2. Sprinkle tilapia with salt and place on top of tomato sauce. Cover and cook until fish is opaque throughout, 8 to 10 minutes. Drizzle with remaining 2 Tbsp. olive oil, sprinkle with parsley, and serve.
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