Tilapia With Olive Mushroom And Tomato Sauce Recipes

TILAPIA WITH TOMATO, OLIVE & CAPER SAUCE

Steps:

• Heat a large skillet over medium-high heat for a few minutes.
• Add the olive oil, garlic, and tomatoes with their juices.
• Cook, stirring, for 2 to 3 minutes or until the tomatoes begin to soften.
• Add the green olives, capers, tomato paste, and wine.
• Reduce the heat, cover and cook for 5 minutes.
• While the sauce is cooking, season the fish on both sides with salt and pepper. Add the fillets to the skillet, spooning some of the sauce over the fish.
• Cover and cook for 10 minutes or until the fish is cooked through.

SAVORY TOMATO-BRAISED TILAPIA

Steps:

• Sprinkle fillets with seasoned salt; drizzle with lemon juice. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add tomatoes, peppers, broth, tomato paste, garlic powder and oregano; cook and stir 2-3 minutes longer., Place fillets over tomato mixture; cook, covered, 6-8 minutes or until fish flakes easily with a fork. If desired, serve with pasta.

TILAPIA WITH OLIVE MUSHROOM AND TOMATO SAUCE

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; cook until the onion is tender, 2 to 3 minutes. Add the tomatoes, mushrooms, olives, oregano, salt and pepper. Bring the sauce to boiling.
• Gently place the fish in the sauce in the skillet, spooning the sauce over the fish. Return to boiling. Reduce the heat; simmer, covered, for 8 to 10 minutes or until fish flakes easily when tested with a fork. With a wide spatula, lift the fish from the skillet and move it to a serving dish. Spoon the sauce over the fish.

TILAPIA WITH OLIVES, MUSHROOMS, AND TOMATOES RECIPE

Steps:

• Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook for about 5 minutes until translucent. Add the garlic and cook 1 minute more.
• Add the canned tomatoes and their juices. Add the sliced mushrooms, chopped olives, oregano, salt, and pepper. Bring to a simmer.
• Lay the fish fillets gently on top of the onion-tomato olive mixture and spread a little sauce over the fish. Return to a simmer. Lower the heat to low and cover the pan. Cook for 8 to 10 minutes or until the fish easily flakes when tested with a fork.
• Use a wide spatula to lift the fillets from the pan to a serving plate. Spoon sauce over fish.
• Serve with rice or crusty bread. Enjoy!

TILAPIA AND TOMATO SAUCE

Steps:

• In a shallow Dutch oven, heat 1 tablespoons of the oil over medium heat.
• Fry the onion, garlic, red pepper, oregano, cumin, 1/4 teaspoons each of the salt and pepper, and the hot pepper sauce, stirring often, for 15 minutes or until the vegetables are tender.
• Add the tomatoes and bring to a boil.
• Reduce the heat and simmer for about 20 minutes or until thickened and reduced to about 2 cups.
• Stir in the coriander, orange juice and lime juice.
• Meanwhile, in a non-stick skillet, heat the remaining oil over medium-high heat.
• Sprinkle the fish with the remaining salt and pepper.
• Fry, turning once, in batches and adding more oil if necessary, for 4 minutes or until browned.
• Nestle into the hot sauce and simmer for 4 minutes or until the fish flakes easily when tested.

GARLIC AND TOMATO TILAPIA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, mash together the garlic and tomato. Stir in the sour cream and season with salt and pepper. Place the fish fillets in a shallow baking dish.
• Bake fish for 10 minutes in the preheated oven, until about halfway done. Remove from the oven, and pour the tomato sauce over it. Return to the oven, and cook for 10 more minutes, or until fish flakes easily with a fork.

LEMON-PEPPER TILAPIA WITH MUSHROOMS

Steps:

• In a 12-in. skillet, heat butter over medium heat. Add mushrooms and 1/4 teaspoon lemon pepper; cook and stir 3-5 minutes or until tender. Add garlic; cook 30 seconds longer., Place fillets over mushrooms; sprinkle with paprika, cayenne and remaining lemon pepper. Cook, covered, 5-7 minutes or until fish just begins to flake easily with a fork. Top with tomato and green onions.