Tilapia with Tomatoes, Black Olives and Corn

Tilapia with Tomatoes, Black Olives and Corn

59 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Marian Monroe
Recipe by  Marian Monroe

“The tilapia is cooked with the sauce. I had something similar in a restaurant and I developed this based in their dish (I did make a few changes). Serve the tilapia with the sauce placed on top of it on your plate with a steamed vegetable and salad.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a large skillet, heat oil over medium heat. Cook garlic in oil for 1 minute. Stir in the diced tomatoes with juice, 3/4 cup wine, black olives, and corn. When the sauce is hot, place fillets on top, and spoon some of the tomato mixture over the fish. Cover, and cook for 20 to 25 minutes, or until fish flakes easily with a fork. If the sauce begins to dry out, add additional 1/4 cup white wine.

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Reviews (59)

Rate This Recipe
adeleda
49

adeleda

I blended the tomatoes, corn, and olives with red wine vinaigrette (instead of white wine) into a thick purée, and used that as the sauce. I followed the recipe exactly from there, except to top it with basil as a garnish. It was the best meal I've had in weeks! No fishy taste, just a Mexican-like flavor that was perfectly zesty!

BETHFRIEDMAN
48

BETHFRIEDMAN

I made this last night and the flavors were excellent. It was our opinion that you could throw a few more veggies in there if you wanted to add a little more interest and color like peppers or zucini. I will definitely make this again.

sspiano
34

sspiano

This turned out really well, even though I used canned corn, canned diced tomatoes and sherry instead of white wine (I didn't have any). A HEALTHY way to cook fish! Next time I'll use less corn (My fault) and add some cilantro and/or parsley and maybe basil. I didn't have to cook the fish as long as it suggested (25 min.) - 15 was enough. Thanks for a winner, in my book!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 336 cal
  • 17%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 24 g
  • 8%
  • Protein
  • 27.4 g
  • 55%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 558 mg
  • 22%

Based on a 2,000 calorie diet

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