Tilapia Puttanesca

Add pizzazz to the dinner table with this low-calorie Italian favorite. Tilapia fillets are covered with a chunky topping of kalamata olives, diced tomatoes, and red onion.

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48 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
25 mins
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Tilapia Puttanesca

Ingredients
1
pound fresh or frozen skinless tilapia fillets
1/8
teaspoon salt
1/2
medium red onion, cut into wedges
1
tablespoon olive oil
2
1
14 1/2 ounce can diced tomatoes, undrained
2
teaspoons dried oregano, crushed
1/4
teaspoon crushed red pepper
1/4
cup pitted Kalamata olives
1
tablespoon capers, drained (optional)
2
tablespoons coarsely chopped fresh Italian (flat-leaf) parsley

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with salt. Set aside.
  2. In a large skillet cook onion in hot olive oil over medium heat for 8 minutes or until tender, stirring occasionally. Stir in garlic, tomatoes, oregano, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
  3. Add olives and capers to sauce. Top with tilapia fillets. Return sauce to boiling; reduce heat. Cook, covered, for 6 to 10 minutes or until fish flakes easily when tested with fork. Remove fish. Simmer sauce, uncovered, for 1 to 2 minutes more to thicken. To serve, spoon sauce over fish. Sprinkle with parsley.

Nutrition Facts

(Tilapia Puttanesca)
    Per serving:
  • 182 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 56 mg chol.,
  • 431 mg sodium,
  • 8 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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