Tilapia With Peppers and Olives

Tilapia With Peppers and Olives
Jose Picayo
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

2
tablespoons
olive oil
4
6-ounce tilapia fillets
kosher salt and black pepper
2
red bell peppers, thinly sliced
1
onion, thinly sliced
1/2
cup
pitted green olives
1/2
cup
fresh flat-leaf parsley, chopped
2
tablespoons
fresh lime juice

Directions

  1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
  2. Season the fish with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
  3. Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat.
  4. Cook the peppers and onion, stirring often, until tender, 8 to 10 minutes.
  5. Stir the olives, parsley, lime juice, and ¼ teaspoon each salt and pepper into the vegetables. Serve with the fish.
Sara Quessenberry
September 2009

Nutritional Information

  • Per Serving
  • Calories 276
  • Fat 13 g
  • Sat Fat 3 g
  • Cholesterol 73 mg
  • Sodium 540 mg
  • Protein 35 g
  • Carbohydrate 8 g
  • Fiber 3 g
What does this mean? See Nutrition 101.

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