Tilapia with Pimiento Sauce (photo)

Tilapia with Pimiento Sauce

Feel free to use any tender white fish fillet with this recipe, for example cod or red snapper.

Ingredients

  • 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

Method

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1 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.

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2 Gently 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.

Main Ingredients

Course

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Cuisine