Tilapia Puttanesca
From: Better Homes and GardensAdd 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.
Servings: Makes 4 servings
Prep:
25 mins
Total:
25 mins
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Ingredients
1
lb.
fresh or frozen skinless tilapia fillets
1/8
tsp.
salt
1/2
medium
red onion, cut in wedges
1
Tbsp.
olive oil
2
cloves
garlic, minced
1
14.5-oz. can
diced tomatoes
2
tsp.
dried oregano, crushed
1/4
tsp.
crushed red pepper
1/4
cup
pitted kalamata olives
1
Tbsp.
capers, drained (optional)
2
Tbsp.
coarsely chopped fresh Italian (flat-leaf) parsley
Directions
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
Nutrition Facts
Calories 182, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 56 mg, Sodium 431 mg, Carbohydrate 8 g, Total Sugar 4 g, Fiber 2 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 19%, Calcium 4%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Big-Batch Puttanesca Sauce
Kalamata olives and tomatoes add an extra punch to this easy to make Italian sauce recipe. Mix it up for dinner and place the extra in the freezer.
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