Tilapia with Olives, Mushrooms, and Tomatoes


Tilapia with Olives, Mushrooms, Tomatoes

Tilapia, a tasty farm-raised fish originally from Africa, has become more and more popular here in the states.

I recently brought home a whole tilapia from our local Asian fish market and made quite a mess of trying to fillet it myself. Dad pitched in, with no more luck than I, and we ended up throwing the pieces (you couldn’t quite call them fillets anymore) into a fish stew.

Now we know better. Just buy the straight fillets.

Tilapia are mild tasting, and relatively inexpensive compared to other fish. Here is a quick and easy, one-pan way of preparing this versatile fish that we found years ago from Better Homes and Gardens.

The preparation is similar to Veracruz-style, shallow poached on top of a bed of sliced onions, tomatoes, green olives and mushrooms. It’s fresh, easy, and delicious.


Tilapia with Olives, Mushrooms, and Tomatoes Recipe

Feel free to use any tender white fish fillet with this recipe, for example cod or red snapper.

Ingredients

  • 1 Tbsp olive oil
  • 1 small onion, 1/4 inch slices, sliced lengthwise
  • 1 clove garlic, minced (1 teaspoon)
  • 1 14-ounce can crushed tomatoes, undrained
  • 1 cup sliced cremini or button mushrooms
  • 3/4 cup green pimento-stuffed olives, coarsely chopped
  • 1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 4 6-8 ounce tilapia fillets


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