This is so tasty. Fast!
Tilapia with Pimiento Sauce
For variety, substitute any white fish, such as halibut or orange roughy, for the tilapia.
1 tbsp olive oil
1 small onion, cut into thin wedges
1 clove garlic, minced
1 14 1/2oz can diced tomatoes, undrained
1 cup sliced cremini or button mushrooms
3/4 cup pimiento-stuffed olives, coarsely chopped
1 tbsp snipped fresh oregano or 1/2 tsp dried oregano, crushed
1/4 tsp salt
1/8 tsp freshly ground pepper
4 6 to 8 oz tilapia fillets
Hot cooked rice and/or crusty bread slices
In a large skillet heat olive oil over medium heat.. Add onion and garlic; cook until onion is tender, for 2 to 3 mins. Add tomatoes, mushrooms, olives, oregano, salt and pepper. Bring sauce to boiling.
Gently place fish in sauce in skillet, spooining sauce over fish. Return to boiling. Reduce heat; simmer, covered, for 8 to 10 minutes or until fish flakes easily when tested with a fork. With a wide spatula, lift fish from skillet to serving dish. Spook sauce over fish. Serve with rice and/or crusty bread slices.
Makes 4 servings.
My notes: I added a splash of white wine, a few capote capers, and some lemon zest. Served over Israelli Couscous.
Tilapia with Pimiento Sauce
For variety, substitute any white fish, such as halibut or orange roughy, for the tilapia.
1 tbsp olive oil
1 small onion, cut into thin wedges
1 clove garlic, minced
1 14 1/2oz can diced tomatoes, undrained
1 cup sliced cremini or button mushrooms
3/4 cup pimiento-stuffed olives, coarsely chopped
1 tbsp snipped fresh oregano or 1/2 tsp dried oregano, crushed
1/4 tsp salt
1/8 tsp freshly ground pepper
4 6 to 8 oz tilapia fillets
Hot cooked rice and/or crusty bread slices
In a large skillet heat olive oil over medium heat.. Add onion and garlic; cook until onion is tender, for 2 to 3 mins. Add tomatoes, mushrooms, olives, oregano, salt and pepper. Bring sauce to boiling.
Gently place fish in sauce in skillet, spooining sauce over fish. Return to boiling. Reduce heat; simmer, covered, for 8 to 10 minutes or until fish flakes easily when tested with a fork. With a wide spatula, lift fish from skillet to serving dish. Spook sauce over fish. Serve with rice and/or crusty bread slices.
Makes 4 servings.
My notes: I added a splash of white wine, a few capote capers, and some lemon zest. Served over Israelli Couscous.