My brother raved about this dish. I cut it down for one serving just for him one night. We were eating meat in our meal and he is a pescatarian. I didn't have the olives in the recipe, so I used kalamata and he said it was a great choice!
Photo: Brian Woodcock; Styling: Cindy Barr
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Amount per serving
- Calories: 211
- Fat: 7.2g
- Saturated fat: 1.2g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 1.4g
- Protein: 25g
- Carbohydrate: 14g
- Fiber: 3g
- Cholesterol: 57mg
- Iron: 1mg
- Sodium: 532mg
- Calcium: 49mg
- 4 (4-ounce) tilapia fillets
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups prechopped onion
- 1 tablespoon chopped fresh oregano
- 4 garlic cloves, sliced
- 1 yellow bell pepper, thinly sliced
- 2 cups chopped tomato
- 1 tablespoon capers, rinsed and drained
- 2 ounces pimiento-stuffed green olives, halved (about 20)
- 1 jalapeño pepper, thinly sliced
- 1. Sprinkle fish evenly with pepper and salt. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add fish to pan; cook 3 minutes or until browned on one side. Remove fish from pan.
- 2. Add onion, oregano, garlic, and bell pepper to pan; sauté 4 minutes. Stir in tomato and remaining ingredients; bring to a simmer.
- 3. Arrange fish on top of tomato mixture, browned sides up. Cover, reduce heat to medium, and simmer 3 minutes or until fish flakes easily with a fork.
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