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Tilapia Puttanesca

Makes: 4 servings
Start to Finish 25 mins
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  cloves garlic, minced
  • 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 182,
  • Fat, total (g) 6,
  • chol. (mg) 56,
  • sat. fat (g) 1,
  • carb. (g) 8,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 24,
  • vit. A (IU) 583,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 431,
  • Potassium (mg) 504,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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