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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Recipe Summary

prep:
15 mins
cook:
17 mins
total:
32 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

241 calories; protein 36.4g 73% DV; carbohydrates 7.1g 2% DV; fat 7.1g 11% DV; cholesterol 62.5mg 21% DV; sodium 467.6mg 19% DV. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
11/14/2019
If you're looking for a way to use up green tomatoes this is a great recipe! I followed the recipe exactly as written. Next time I would probably add garlic while cooking the onion. The flavor is wonderful and I think it would be great tossed with pasta not even using the fish. This will definitely be a go-to recipe when I have green tomatoes. Read More
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/31/2018
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 jalapeño and a little garlic - over all though it was very good Read More
Rating: 5 stars
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 for a nice recipe to use with the abundance of produce that must be be picked to save it from frost. Read More
Rating: 4 stars
10/14/2018
I made this tonight with sliced chicken breast instead of tilapia. I followed the recipe but added 1/2 diced jalapeño. I served it over buttered jasmine rice. It was delightful. When the hubby was finished with his second serving I said "so you like green tomatoes of they are with red tomatoes?". The look on his face??. It was a hit!! Read More
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Rating: 5 stars
11/13/2019
If you're looking for a way to use up green tomatoes this is a great recipe! I followed the recipe exactly as written. Next time I would probably add garlic while cooking the onion. The flavor is wonderful and I think it would be great tossed with pasta not even using the fish. This will definitely be a go-to recipe when I have green tomatoes. Read More
Rating: 4 stars
07/16/2017
turned out great. The whole family loved it. Read More
Rating: 5 stars
08/31/2016
Very tasty! Only change I made was omitting the onions. Nice combination and I will make again! Read More
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