TILAPIA WITH PEPPERS AND OLIVES
Tilapia With Peppers and Olives Recipe
Provided by Sara Quessenberry
Time 20m
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
- Season the fish with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
- 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 the olives, parsley, lime juice, and ¼ teaspoon each salt and pepper into the vegetables. Serve with the fish.
Nutrition Facts : Calories 276 kcal, Carbohydrate 8 g, Cholesterol 73 mg, Protein 35 g, SaturatedFat 3 g, Sodium 540 mg, Fat 13 g, UnsaturatedFat 0 g
BALSAMIC BAKED TILAPIA
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onion and red pepper in the oil until onion is tender and golden, and peppers are slightly soft, about 10 minutes. Stir balsamic vinegar into the vegetables; season with salt and pepper.
- Rub tilapia filets with 2 teaspoons olive oil and a sprinkle of salt and pepper. Place fillets in a small baking dish, and top with the balsamic onion mixture. Sprinkle fish evenly with blue cheese.
- Bake in preheated oven until fish flakes easily. Serve atop salad greens.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 10.7 g, Cholesterol 66.9 mg, Fat 17.3 g, Fiber 2.8 g, Protein 32.3 g, SaturatedFat 7.5 g, Sodium 540.7 mg, Sugar 5.3 g
TILAPIA WITH PEPPERS AND OLIVES RECIPE - (4.5/5)
Provided by á-28050
Number Of Ingredients 8
Steps:
- 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.
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