Tilapia with Warm Olive Salsa |
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Prep Time: 3 Minutes Cook Time: 7 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
1 cup(s) plum tomatoes chopped |
12 piece(s) pimento stuffed olives chopped |
2 tablespoon(s) fresh parsley chopped |
1 1/2 teaspoon(s) fresh oregano, divided chopped |
4 piece(s) 6 oz tilapia fillets |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper, freshly ground |
4 piece(s) lemon wedges |
1 tablespoon(s) extra-virgin olive oil |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tomato; cook 1 minute or until thoroughly heated. Combine cooked tomato, olives, parsley, and 3/4 teaspoon oregano in a small bowl;keep warm.
2. Wipe pan dry with paper towel; return pan to medium high heat. Recoat pan with cooking spray. Sprinkle fillets evenly with remaining 3/4 teaspoon oregano, salt, and pepper. Add fillets to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Squeeze 1 lemon wedge over each fillet; drizzle evenly with olive oil.
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