Mediterranean flavors combine in a tasty, healthy, simple
and quick sauce that is a perfect compliment to mild white fish.
We served it
over quinoa, but orzo or rice would also be great accompaniments.
Mediterranean Fish
with Tomatoes, Olives & Capers 3
to 4 servings
1 tablespoon olive oil
1 small onion, coarsely chopped into chunks
1 clove garlic, minced
¾ cup pimiento-stuffed olives, coarsely chopped (we just buy
the broken olives for this; they are less costly and work well in recipes such
as this), drained
1 (14 ½ oz.) can diced tomatoes, undrained
1 tablespoon capers, drained
1 tablespoon chopped fresh oregano
¼ teaspoon Kosher salt
¼ teaspoon pepper
3 to 4 (6 to 8 oz.) tilapia fillets, or use flounder,
halibut or sole fillets
- In a large skillet, heat olive oil over medium heat. Add onion and garlic. Cook 2 to 3 minutes or until onion is tender.
- Add olives.
- Add undrained tomatoes.
- Add capers, oregano, salt and pepper. Bring sauce to boiling.
- Gently place fish in skillet; spoon sauce over fish. Return
to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until fish
flakes easily when pierced with a fork.
- Serve over quinoa, orzo or rice.
Mediterranean Fish with Tomatoes, Olives & Capers 3 to 4 servings
1 tablespoon olive oil
1 small onion, coarsely chopped into chunks
1 clove garlic, minced
¾ cup pimiento-stuffed olives, coarsely chopped (we just buy the broken olives for this; they are less costly and work well in recipes such as this), drained
1 (14 ½ oz.) can diced tomatoes, undrained
1 tablespoon capers, drained
1 tablespoon chopped fresh oregano
¼ teaspoon Kosher salt
¼ teaspoon pepper
3 to 4 (6 to 8 oz.) tilapia fillets, or use flounder, halibut or sole fillets
- In a large skillet, heat olive oil over medium heat. Add onion and garlic. Cook 2 to 3 minutes or until onion is tender.
- Add olives.
- Add undrained tomatoes.
- Add capers, oregano, salt and pepper. Bring sauce to boiling.
- Gently place fish in skillet; spoon sauce over fish. Return to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until fish flakes easily when pierced with a fork.
- Serve over quinoa, orzo or rice.
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