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Tilapia Puttanesca
Nutrition Facts Servings Per Recipe 4, cal. (kcal) 182, Fat, total (g) 6, chol. (mg) 56, sat. fat (g) 1, Monosaturated fat (g) 3, carb. (g) 8, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 4, pro. (g) 24, vit. A (IU) 583, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 32, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 431, Potassium (mg) 504, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

Category Entrée
Contributor Jeremiah
Last Update 1/20/2013 1:20:59 PM
Prep Time 25 min
Cook Time 15 min
Serves 4

arrow_right Fresh or frozen skinless tilapia fillets, 1 Lb
 arrow_right Salt, 1/8 tsp
 arrow_right Ted onion, 1/2 med
 arrow_right Olive oil, 1 Tbls
 arrow_right Garlic, 2 cloves
 arrow_right Diced tomatoes, 1 14 1/2 oz Can
 arrow_right Dried oregano, 2 tsps
 arrow_right Crushed red pepper, 1/4 tsp
 arrow_right Pitted Kalamata olives, 1/4 cup
 arrow_right Capers, 1 Tbls

Cooking Instructions

 Cut red onion into wedges
 Mince garlic
 Drain capers
 Coarsely chop parsley
 Thaw fish, if frozen.
 Rinse fish; pat dry with paper towels.
 Sprinkle fish with salt.
 Set aside.
 In a large skillet cook onion in hot olive oil over med heat for 8 minutes or until tender, stirring occasionally.
 Stir in garlic, tomatoes, oregano, and crushed red pepper.
 Bring to boiling; reduce heat.
 Simmer, uncovered, for 5 minutes.
 Add olives and capers to sauce.
 Top with tilapia fillets.
 Return sauce to boiling; reduce heat.
 Cook, covered, for 6 to 10 minutes or until fish flakes easily when tested with fork.
 Remove fish.
 Simmer sauce, uncovered, for 1 to 2 minutes more to thicken.
 To serve, spoon sauce over fish.
 Sprinkle with parsley.

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