Tilapia with Tomato-Olive Sauce


  • 1 1/4 pounds tilapia
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pint grape or cherry tomatoes, halved if large
  • 1/4 cup apple vinegar
  • 3 cloves garlic, finely chopped
  • 1/4 cup of scallion


  1. 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.
  2. 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 the tomatoes are broken down, 4 to 5 minutes. Stir in scallion and cook for 2 more minutes. Serve the fish with the sauce.

I usually don’t add the nutritional facts but I will try to include them when they are available. FYI, this is not a recipe I created, I made some changes to it because the original called for olives and I don’t like olives. You can find the original at http://www.eatingwell.com if you are interested. Thank you for stopping by and for reading, I hope that you find something meaningful and helpful during this visit 🙂


Per serving: 247 calories; 11 g fat ( 2 g sat , 6 g mono ); 71 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 29 g protein; 1 g fiber; 381 mg sodium; 626 mg potassium.


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