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tilapia: 1 lb |
salt: 1/8 tsp |
onions - red: 2 onions |
olive oil: 1 tsp |
garlic: 2 cloves |
red tomatoes: 14 oz |
dried oregano (ground): 2 tsp |
ground red pepper: 1/4 tsp |
kalamata olives: 1/4 cup |
capers (drained): 1 tsp |
Credit: www.bhg.com
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