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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
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Category
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Entrée
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Chef
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bhg.com
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Contributor
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Jeremiah
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Last Update
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1/20/2013 1:20:59 PM
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Prep Time
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25
min
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Cook Time
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15
min
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Serves
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4
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Ingredients
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
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Cooking Instructions
Preparation
Cut red onion into wedges
Mince garlic
Drain capers
Coarsely chop parsley
Thaw fish, if frozen.
Directions
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.
Serving
To serve, spoon sauce over fish.
Sprinkle with parsley.
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