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Tilapia With Peppers and Olives

Jose Picayo
Serves 4 Hands-On Time: 20m Total Time: 20m

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

In general, opt for U.S. farmed fish over wild.

Nutritional Information

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

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