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!
Provided by mommy gourmet
Categories Seafood Fish Tilapia
Time 32m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 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.
- Season tilapia fillets with salt and pepper.
- Heat 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.
- Pour 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.
- Spoon tomato mixture over fillets before serving.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 7.1 g, Cholesterol 62.5 mg, Fat 7.1 g, Fiber 1.7 g, Protein 36.4 g, SaturatedFat 1.1 g, Sodium 467.6 mg, Sugar 3 g
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