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Tilapia with Green Tomato Tapenade Recipe

Recipe by: mommy gourmet

"The tapenade is great in pasta, served as an appetizer on bread rounds, or over another mild fish or thin chicken breast. It's a great way to use up your green tomatoes at the end of the season. You can also make a big batch and freeze it. It is a nice taste of late summer when it's cold out. I do have to say, I think this is good enough; I am looking forward to summer's first tomatoes that might just not get a chance to ripen!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook17 m
  • Ready In32 m
  • 1Heat 1 teaspoon olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in diced tomatoes, green tomatoes, capers, basil, salt, and pepper. Cook, stirring occasionally, until flavors combine, about 5 minutes.
  • 2Season tilapia fillets with salt and pepper.
  • 3Heat 1 tablespoon olive oil in a large skillet over medium heat. Add tilapia fillets; cook until flesh flakes easily with a fork, about 3 minutes per side. Transfer to a serving platter.
  • 4Pour lemon juice into the skillet; swirl to pick up browned bits off the bottom of the skillet, 30 seconds to 1 minute. Pour over fillets.
  • 5Spoon tomato mixture over fillets before serving.
Ingredients
  • 4 servings
  • 241 cals
  • 1 teaspoon olive oil
  • 1/4 large onion, diced
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • 2 green tomatoes, diced
  • 1 tablespoon capers
  • 1 pinch dried basil
  • salt and ground black pepper to taste
  • 1 1/2 pounds tilapia fillets
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
Nutrition

Amount per serving ( 5 total)

  • Calories:
    241
    12%
  • Fat:
    7.1
    11%
  • Carbs:
    7.1
    2%
  • Protein:
    36.4
    73%
  • Cholesterol:
    63
    21%

Based on a 2,000 calorie diet

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