Tilapia with Warm Olive Salsa
5 points per serving Squeeze a lemon wedge over the fish before drizzling with olive oil to tie together the components of this dish. Any thin white fillets, such as sole or flounder, can be substituted for tilapia.
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- 1 cup(s) Plum Tomatoes Chopped
- 12 piece(s) Pimento Stuffed Olives Chopped
- 2 tablespoon(s) Fresh Parsley Chopped
- 1 1/2 teaspoon(s) Fresh Oregano, divided Chopped
- 4 piece(s) 6 oz tilapia fillets
- 1/4 teaspoon(s) Salt
- 1/4 teaspoon(s) Pepper, freshly ground
- 4 piece(s) Lemon wedges
- 1 tablespoon(s) Extra-Virgin Olive OIl
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tomato; cook 1 minute or until thoroughly heated. Combine cooked tomato, olives, parsley, and 3/4 teaspoon oregano in a small bowl;keep warm.
- Wipe pan dry with paper towel; return pan to medium high heat. Recoat pan with cooking spray. Sprinkle fillets evenly with remaining 3/4 teaspoon oregano, salt, and pepper. Add fillets to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Squeeze 1 lemon wedge over each fillet; drizzle evenly with olive oil.
This recipe is a personal recipe added by simpsj4 and has not been tested or endorsed by MyRecipes.
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