Tilapia With Tomato Olive Sauce Recipes

GRILLED TILAPIA WITH TOMATO-OLIVE TAPENADE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place tilapia fillets on a baking sheet and brush with olive oil.
• Bake tilapia in the preheated oven until opaque and easily flaked with a fork, 10 to 15 minutes.
• Combine chopped tomatoes, olives, onion, and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and tapenade flavors are combined, 5 to 10 minutes. Spoon tapenade over baked fillets.

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 TOMATO-OLIVE SAUCE

Steps:

• Sprinkle tilapia with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish and cook (in two batches if necessary), turning once halfway through, until golden brown and just opaque in the center, 4 to 6 minutes total. Transfer the fish to a serving platter; tent with foil to keep warm.
• Off the heat, add the remaining 1 tablespoon oil, tomatoes, wine and garlic to the pan. Return to medium heat, cover and cook, stirring occasionally, until most of tomatoes are broken down, 4 to 5 minutes. Stir in olive tapenade and cook for 1 minute more. Serve the fish with the sauce.

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.

TILAPIA WITH TOMATOES, BLACK OLIVES AND CORN

Steps:

• In a large skillet, heat oil over medium heat. Cook garlic in oil for 1 minute. Stir in the diced tomatoes with juice, 3/4 cup wine, black olives, and corn. When the sauce is hot, place fillets on top, and spoon some of the tomato mixture over the fish. Cover, and cook for 20 to 25 minutes, or until fish flakes easily with a fork. If the sauce begins to dry out, add additional 1/4 cup white wine.