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Tilapia with Tomato-Olive Sauce

Tilapia with Tomato-Olive Sauce
Tilapia with Tomato-Olive Sauce

Tilapia with Tomato-Olive Sauce

op 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.T
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 servings

Ingredients
  

  • 1/4 pounds tilapia
  • 1/4 easpoon sal
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pint grape or cherry tomatoes, halved if large
  • 1/4 cup dry white wine
  • 3 cloves garlic, finely chopped
  • 3 tablespoons olive tapenade

Instructions
 

  • Sprinkle tilapia with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medi-um-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 serv-ing 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.

Notes

Per serving: 247 calories; 11 g fat (2 g sat, 6 g mono); 71 mg cholesterol; 4 g carbohydrate;
0 g added sugars; 29 g protein; 1 g fiber; 381 mg sodium; 626 mg potassium.

Nutrition bonus: Potassium & Vitamin C (18% daily value).

Carbohydrate Servings: 0

Exchanges: 1/2 vegetable, 4 lean meat, 2 fat
Keyword Tilapia, Tomato-Olive, Sauce,

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