Made this for lunch yesterday, and it was great. I would definitely make it for dinner and for company. My only change was to use canned Rotel chiles and tomatoes (which eliminated the need for the jalapeno) and double the capers. We had this with a side of seasoned black beans instead of rice, and we didn't feel the need for another vegetable. I strongly advise weighing your olives, as they come in some many different sizes. We had queens in the fridge, and thus it only took 8 of them to make a full 2 oz. I also sliced the olives rather than halving them, which helped to disperse the flavor.
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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