
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
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This was really good! I served it with angel hair pasta and grated Parmesan. If you have more than 3 people to serve, I'd recommend doubling the recipe though.
11/17/2009 07:30:02 PM Report Abuse