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My review
Tilapia with Green Tomato Tapenade
mommy gourmet
"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!"
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Ingredients
32 m servings 241 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 241 calories; 7.1 g fat; 7.1 g carbohydrates; 36.4 g protein; 63 mg cholesterol; 468 mg sodium. Full nutrition
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Newest
1/31/2018
This was a good recipe - I had fresh plum tomatoes and green tomatoes so I used those with a little cherry pepper - Next time I would kick it up with a little more heat with maybe a little jala...
11/29/2016
I made it with fresh green and red tomatoes with fresh sweet banana peppers and enjoyed this over pasta. We liked the tart, bright flavor and look forward to trying it again with fish. Thanks ...
8/31/2016
Very tasty! Only change I made was omitting the onions. Nice combination and I will make again!