Tilapia with Tomato-Olive Sauce
Top tilapia fillets with a savory tomato-olive sauce that comes together in just 5 minutes. Look for tapenade near jarred olives in the supermarket. Serve with sautéed broccolini and farro tossed with toasted almonds.Yield: 4 servings
|1 1/4 pounds||tilapia|
|1/4 teaspoon||freshly ground pepper|
|2 tablespoons||extra-virgin olive oils, divided|
|1 pint||grape or cherry tomato, halved if large|
|1/4 cup||dry white wine|
|3 cloves||garlic, finely chopped|
|3 tablespoons||olive tapenade|
Sprinkle tilapia with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish and cook (in two batches if necessary), turning once halfway through, until golden brown and just opaque in the center, 4 to 6 minutes total. Transfer the fish to a serving platter; tent with foil to keep warm.
Off the heat, add the remaining 1 tablespoon oil, tomatoes, wine and garlic to the pan. Return to medium heat, cover and cook, stirring occasionally, until most of tomatoes are broken down, 4 to 5 minutes. Stir in olive tapenade and cook for 1 minute more. Serve the fish with the sauce.