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Tilapia with Pimiento Sauce
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Feel free to use any tender white fish fillet with this recipe, for example cod or red snapper. INGREDIENTS | |
| 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
METHOD
1 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.
2 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.
Serves 4.
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