Tilapia Puttanesca

By pattie_d

Ingredients

• START TO FINISH: 25 MINUTES
• 1 lb.  fresh or frozen skinless tilapia fillets
• 1/8 tsp.  salt
• 1/2 medium  red onion, cut in wedges
• 1 Tbsp.  olive oil
• 2 cloves  garlic, minced
• 1 14.5-oz. can  diced tomatoes
• 2 tsp.  dried oregano, crushed
• 1/4 tsp.  crushed red pepper
• 1/4 cup  pitted kalamata olives
• 1 Tbsp.  capers, drained (optional)
• 2 Tbsp.  coarsely chopped fresh Italian (flat-leaf) parsley

Details

Servings 4

Preparation

Step 1

1. Thaw fish, if frozen. Rinse; pat dry with paper towels. Sprinkle with salt. Set aside.

2. In large skillet, cook onion in olive oil over medium heat 8 minutes or until tender; stirring occasionally. Stir in garlic, undrained tomatoes, oregano, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes.

3. Add olives and capers to sauce. Top with tilapia fillets. Return sauce to boiling; reduce heat. Cook, covered, 6 to 10 minutes or until fish flakes when tested with fork. Remove fish. Simmer sauce, uncovered, 1 to 2 minutes more to thicken. To serve, spoon sauce over fish. Sprinkle with parsley. Makes 4 servings

nutrition facts
Servings Per Recipe 4 servings Calories 182, Total Fat (g) 6, Saturated Fat (g) 1, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 56, Sodium (mg) 431, Carbohydrate (g) 8, Total Sugar (g) 4, Fiber (g) 2, Protein (g) 24, Vitamin C (DV%) 19, Calcium (DV%) 4, Iron (DV%) 6, Percent Daily Values are based on a 2,000 calorie diet