Pan-Fried Tilapia with Tomatoes and Toasted Almonds
Recipe from
RO*TEL
Flaky tiliapia fillets topped with spicy tomatoes, zucchini, olives, capers, and toasted almonds.
Servings:
2 servings (1 fillet with 1 cup vegetables each)
Prep Time:
10 mins
Total Time:
25 mins
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Ingredients
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2 4-ouncetilapia filletssee savings
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1 tablespoonGulden'sŪ Spicy Brown Mustardsee savings
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1/4 teaspoongarlic pepper blendsee savings
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PAMŪ Original No-Stick Cooking Spraysee savings
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2 tablespoonssliced almondssee savings
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1 mediumzucchini, cut in half lengthwise, then slicedsee savings
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1 10-ounce canRo*TelŪ Original Diced Tomatoes & Green Chilies, drainedsee savings
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2 tablespoonssliced ripe olivessee savings
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1 tablespoondrained caperssee savings
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Directions
1.
Brush tilapia on both sides with mustard. Sprinkle with pepper seasoning.
2.
Spray large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Toast almonds 2 minutes or until lightly browned, stirring frequently. Remove from skillet; set aside.
3.
Add zucchini to skillet. Cook and stir 4 minutes or until lightly browned. Remove from skillet; set aside.
4.
Cook tilapia 2 minutes per side over medium-high heat until it just begins to brown. Add zucchini, drained tomatoes, olives, and capers to skillet. Cover and cook 2 minutes more or until hot. Sprinkle with almonds.
Nutrition information
Per serving: Calories 282, Total Fat 8 g, Saturated Fat 1 g, Sodium 744 mg, Carbohydrate 9 g, Fiber 3 g, Protein 24 g, Calcium 63 mg, Sugar 5 g, Iron 1 mg. Daily Values: Vitamin C 11%.
Percent Daily Values are based on a 2,000 calorie diet
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