Wednesday, September 10, 2008

Tilapia with Pimiento Sauce

Ready in: 15 minutes
Servings: 4 people

  • 1 Tbsp olive oil
  • 1 small onion, cut into thin wedges
  • 1 clove garlic, minced
  • 1 14-ounce can diced tomatoes, undrained
  • 1 cup sliced cremini or button mushrooms
  • 3/4 cup pimiento-stuffed olives, coarsely chopped
  • 1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 4 6-8 ounce tilapia fillets
  • In a large skillet heat olive oil over medium high heat.
  • Add the onions and cook until tender, about 2-3 minutes.
  • Add the garlic and cook until fragrant, about a minute more.
  • Add tomatoes, mushrooms, olives, oregano, salt, and pepper.
  • Bring sauce to boiling.
  • ntly place the fish fillets in the pan and scoop some of the sauce over the fillets.
  • Return to boiling.
  • Reduce the heat and cover.
  • Simmer for 8 to 10 minutes or until fish flakes easily when tested with a fork.
  • With a wide spatula, lift fish from skillet to a serving dish.
  • Spoon sauce over fish.
  • Serve with rice, and/or crusty bread.

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