Best 5 Tilapia With Olives Mushrooms And Tomatoes Recipes

TILAPIA WITH OLIVES, MUSHROOMS, AND TOMATOES RECIPE

Steps:

• Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook for about 5 minutes until translucent. Add the garlic and cook 1 minute more.
• Add the canned tomatoes and their juices. Add the sliced mushrooms, chopped olives, oregano, salt, and pepper. Bring to a simmer.
• Lay the fish fillets gently on top of the onion-tomato olive mixture and spread a little sauce over the fish. Return to a simmer. Lower the heat to low and cover the pan. Cook for 8 to 10 minutes or until the fish easily flakes when tested with a fork.
• Use a wide spatula to lift the fillets from the pan to a serving plate. Spoon sauce over fish.
• Serve with rice or crusty bread. Enjoy!

TILAPIA WITH OLIVE MUSHROOM AND TOMATO SAUCE

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; cook until the onion is tender, 2 to 3 minutes. Add the tomatoes, mushrooms, olives, oregano, salt and pepper. Bring the sauce to boiling.
• Gently place the fish in the sauce in the skillet, spooning the sauce over the fish. Return to boiling. Reduce the heat; simmer, covered, for 8 to 10 minutes or until fish flakes easily when tested with a fork. With a wide spatula, lift the fish from the skillet and move it to a serving dish. Spoon the sauce over the fish.

BAKED TILAPIA WITH TOMATOES & OLIVES

Steps:

• Preheat the oven to 400 degrees.
• Lightly oil a shallow baking dish large enough to hold the fillets in one layer.
• In a bowl stir together the oil, the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice.
• In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them.
• Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.

EASY TILAPIA WITH WINE AND TOMATOES

Steps:

• Preheat a grill for medium-high heat.
• Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
• Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

SPICY SAUTEED FISH WITH OLIVES AND CHERRY TOMATOES

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.