Confession time. I have a love-hate relationship with fish. What I mean is I love it when someone else cooks it. I hate trying to cook it myself at home.
Maybe it’s the southern in me, but the only way I’ve ever prepared really tasty fish at home is deep frying. You give me a few fish, some cornmeal, grease and a frying pan and I’m in business. Baking, broiling, stove top cooking with fish has usually meant disaster for me. Just never turned out “right.” You know? It was either over cooked, under cooked or just plain not good. That is…until I tried this recipe.
I’m using tilapia in this, but I feel sure it would work with other fish as well. To my taste, tilapia is about as boring a fish as there is, but combine it with this luscious sauce and it becomes something pretty fantastic. And speaking of the sauce! I can’t explain why, but this sauce just tastes like summer to me. The combination of tomatoes with garlic, olives, capers and wine puts me in mind of vacationing in some beautiful, sunny Mediterranean location.
To make this lovely, and healthy, recipe for yourself, you’ll start by heating a large skillet over medium-high heat. Let it warm for 2 or 3 minutes. Then add the minced garlic and diced tomatoes with all their juices. Cook and stir that mixture until the tomatoes start to soften.
Then add the olives, capers, tomato paste and wine. Stir it well, lower the heat a bit and cook it covered for 5 minutes or so.
Meanwhile, prepare the fish. Dry the fillets with a paper towel and season them on both sides with salt and pepper. Add them to the skillet, spooning the sauce over and around all the fillets. Cover the pan and cook until the fish is flaky and done throughout.
I served this with some very tiny red potatoes that had been steamed and tossed in butter, fresh thyme, salt and pepper. A rice pilaf would be very good as well.
- 2 tblsp. olive oil
- 1 tblsp. minced fresh garlic
- 1 can diced tomatoes with juices
- ⅓ cup stuffed green olives, chopped
- 2 tblsp. capers
- 1 tblsp. tomato paste
- ½ cup dry white wine
- 1 ½ pounds Tilapia fillets
- Heat a large skillet over medium-high heat for a few minutes.
- Add the olive oil, garlic and tomatoes with their juices.
- Cook, stirring, for 2 to 3 minutes or until the tomatoes begin to soften.
- Add the green olives, capers, tomato paste and wine.
- Reduce the heat, cover and cook for 5 minutes.
- While the sauce is cooking, season the fish on both sides with salt and pepper. Add the fillets to the skillet, spooning some of the sauce over the fish.
- Cover and cook for 10 minutes or until the fish is cooked through.
– Adapted from a Public Apron’s Meals recipe
Other recipes using tilapia you might enjoy from around the internet:
- Tilapia with Tomato-Onion Salsa from bell’alimento
- Eclectic Recipes’ Whole Broiled Tilapia
- Tilapia with Pimento Sauce from Simply Recipes
- Phyllo Wrapped Tilapia from Turntable Kitchen
What I was cooking…