Pan-seared tilapia fillets are topped with a bright and tangy green tomato tapenade in this quick and easy dinner that tastes like summer.
Preparation Time
15 mins
Cooking Time
17 mins
Total Time
32 mins
Calories
241 Calories
Recipe Instructions
Step 1
Heat 1 teaspoon olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in diced tomatoes, green tomatoes, capers, basil, salt, and pepper. Cook, stirring occasionally, until flavors combine, about 5 minutes.
Step 2
Season tilapia fillets with salt and pepper.
Step 3
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add tilapia fillets; cook until flesh flakes easily with a fork, about 3 minutes per side. Transfer to a serving platter.
Step 4
Pour lemon juice into the skillet; swirl to pick up browned bits off the bottom of the skillet, 30 seconds to 1 minute. Pour over fillets.
Step 5
Spoon tomato mixture over fillets before serving.
Ingredients
1 tablespoon lemon juice
1 tablespoon olive oil
salt and ground black pepper to taste
1 teaspoon olive oil
1 pinch dried basil
1 tablespoon capers
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)