Tilapia With Peppers and Olives

tilapia-0
Photo by Jose Picayo
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 276 calories
    • Fat 13 g
    • Sat Fat 3 g
    • Cholesterol 73 mg
    • Sodium 540 mg
    • Protein 35 g
    • Carbohydrate 8 g
    • Fiber 3 g
  • September 2009

Ingredients

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