Ingredients
- 1 lb. fresh or frozen skinless tilapia fillets
- 1/8 tsp. salt
- 1/2 medium red onion, cut in wedges
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 14.5-oz. can diced tomatoes
- 2 tsp. dried oregano, crushed
- 1/4 tsp. crushed red pepper
- 1/4 cup pitted kalamata olives
- 1 Tbsp. capers, drained (optional)
- 2 Tbsp. coarsely chopped fresh Italian (flat-leaf) parsley
Directions
1. Thaw fish, if frozen. Rinse; pat dry with paper towels. Sprinkle with salt. Set aside.
2. In large skillet, cook onion in olive oil over medium heat 8 minutes or until tender; stirring occasionally. Stir in garlic, undrained tomatoes, oregano, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes.
3. Add olives and capers to sauce. Top with tilapia fillets. Return sauce to boiling; reduce heat. Cook, covered, 6 to 10 minutes or until fish flakes when tested with fork. Remove fish. Simmer sauce, uncovered, 1 to 2 minutes more to thicken. To serve, spoon sauce over fish. Sprinkle with parsley. Makes 3 Servings
Nutrition Facts
- Calories 182,
- Total Fat (g) 6,
- Saturated Fat (g) 1,
- Monounsaturated Fat (g) 3,
- Polyunsaturated Fat (g) 1,
- Cholesterol (mg) 56,
- Sodium (mg) 431,
- Carbohydrate (g) 8,
- Total Sugar (g) 4,
- Fiber (g) 2,
- Protein (g) 24,
- Vitamin C (DV%) 19,
- Calcium (DV%) 4,
- Iron (DV%) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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