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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4.0 by 50 people

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Tilapia Puttanesca

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.
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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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Reviews (1)

50 Ratings
1101 Days Ago
I made a variation of the this original recipe from one that I found on "I was Born to Cook" blog. I made the full amount of sauce with 6 ounces of fish per person. Really good and really easy and quick. I sauteed the veggies for about 5 minutes, covered and simmered another 10 minutes, added the tilapia, olives, capers, and simmered covered for a couple of minutes, turned the fish and simmered again for a couple of minutes - perfecto!! I made 4 ounces of Tomato Basil Spaghetti and we only ate 2 ounces.

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