Tilapia with Pimiento Sauce

Up until a couple years ago the only fish I would eat was canned tuna or fried fish. Then I discovered that I like tilapia – it’s very mild, so it doesn’t taste too “fishy”.

When I saw this recipe on another blog, I had to try it. I love the combination of green olives and tomatoes, and the sauce on this fish is great! I will definitely make this one again (though I will probably double the sauce next time – I love extra sauce!).

Tilapia with Pimiento Sauce
Simply Recipes blog (http://www.elise.com/recipes/)
1 Tbsp olive oil
1 small onion, cut into thin wedges
1 clove garlic, minced
1 14-ounce can diced tomatoes, undrained
1 cup sliced cremini or button mushrooms
3/4 cup pimiento-stuffed olives, coarsely chopped
1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 6-8 ounce tilapia fillets

In a large skillet heat olive oil over medium high heat. Add the onions and cook until tender, about 2-3 minutes. Add the garlic and cook until fragrant, about a minute more. Add tomatoes, mushrooms, olives, oregano, salt, and pepper. Bring sauce to boiling.

Gently place the fish fillets in the pan and scoop some of the sauce over the fillets. Return to boiling. Reduce the heat and cover. Simmer for 8 to 10 minutes or until fish flakes easily when tested with a fork. With a wide spatula, lift fish from skillet to a serving dish. Spoon sauce over fish. Serve with rice, and/or crusty bread.

4 servings

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