TILAPIA WITH GREEN TOMATO TAPENADE
The tapenade is great in pasta, served as an appetizer on bread rounds, or over another mild fish or thin chicken breast. It's a great way to use up your green tomatoes at the end of the season. You can also make a big batch and freeze it. It is a nice taste of late summer when it's cold out. I do have to say, I think this is good enough; I am looking forward to summer's first tomatoes that might just not get a chance to ripen!
Provided by mommy gourmet
Categories Seafood Fish Tilapia
Time 32m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in diced tomatoes, green tomatoes, capers, basil, salt, and pepper. Cook, stirring occasionally, until flavors combine, about 5 minutes.
- Season tilapia fillets with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add tilapia fillets; cook until flesh flakes easily with a fork, about 3 minutes per side. Transfer to a serving platter.
- Pour lemon juice into the skillet; swirl to pick up browned bits off the bottom of the skillet, 30 seconds to 1 minute. Pour over fillets.
- Spoon tomato mixture over fillets before serving.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 7.1 g, Cholesterol 62.5 mg, Fat 7.1 g, Fiber 1.7 g, Protein 36.4 g, SaturatedFat 1.1 g, Sodium 467.6 mg, Sugar 3 g
GRILLED TILAPIA WITH TOMATO-OLIVE TAPENADE
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place tilapia fillets on a baking sheet and brush with olive oil.
- Bake tilapia in the preheated oven until opaque and easily flaked with a fork, 10 to 15 minutes.
- Combine chopped tomatoes, olives, onion, and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and tapenade flavors are combined, 5 to 10 minutes. Spoon tapenade over baked fillets.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 1.7 g, Cholesterol 61.6 mg, Fat 6.9 g, Fiber 0.4 g, Protein 34.8 g, SaturatedFat 1.1 g, Sodium 254.9 mg, Sugar 0.7 g
SAVORY TOMATO-BRAISED TILAPIA
I shared this recipe with my bunco group and now one of my friends makes it all the time. I think that's the perfect testament to just how good this dish is. -Nancy Shively, Shorewood, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle fillets with seasoned salt; drizzle with lemon juice. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add tomatoes, peppers, broth, tomato paste, garlic powder and oregano; cook and stir 2-3 minutes longer., Place fillets over tomato mixture; cook, covered, 6-8 minutes or until fish flakes easily with a fork. If desired, serve with pasta.
Nutrition Facts : Calories 254 calories, Fat 8g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 740mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
SUNDRIED TOMATO TAPENADE
A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.
Provided by Alexis May Tanner
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
- Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g
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IDEAS TO USE UP GREEN TOMATOES - ALLRECIPES
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Author Vanessa GreavesPublished Aug 5, 2020Estimated Reading Time 5 mins
- Green Tomato Relish. "Yesterday I removed my vegetable plants and had loads of green tomatoes. I decided to look for a way to use them and chose this recipe.
- Perfect Fried Green Tomatoes. "I have been making fried green tomatoes for over 35 years, taught by my grandmother who is from down south. Over the years I have tried and made fried green tomato recipes and this is the one that is perfect.
- Mediterranean Lamb Burgers. No need to fry these green tomato slices. Just layer them up on crusty ciabatta bread with lamb patties, feta cheese, and a lemon/garlic yogurt sauce.
- Fried Green Tomato Parmesan. Thick slices of green tomato take over for eggplant in this hearty autumn dinner. Home cook Tina says, "I made this last night for dinner because it's fall in Seattle and I had some green tomatoes from off the vine.
- Mexina Salsa Verde. Even after summer cools down, this recipe brings the heat. Green tomatoes get simmered with jalapeño chiles, onion, lime juice, and cilantro to make a salsa you'll want on everything.
- Green Tomato and Bacon Soup. Sound odd to you? Home cook sleighbells took a chance on it and says, "First time making soup with green tomatoes.
- Green Tomato Pie. No, really. Everyone's going to think it's apple pie. Home cook carymolyneux raves, "This was absolutely stunning. I would never imagined that green tomatoes could taste like this.
- Green Tomato Bread. This 5-star recipe proves that zucchini's not the only garden veg you can bake into bread. And just like with any quick bread recipe, you can easily turn it into muffins.
- Ali's Green Sauce. Green tomatoes are simmered with tomatillos, garlic, and jalapeño, then blended with avocados, sour cream and cilantro to make a cool, creamy dip to serve with chips.
- Chow Chow I. Sugar and a mixture of spices give green tomatoes, onions, and bell peppers a unique flavor. "In the South, it's traditionally eaten with beans and cornbread," says Debbie Frye.
ROASTED TILAPIA WITH TOMATOES AND OLIVES RECIPE
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4.5/5 (9)Calories 207 per serving
- Sprinkle fish with salt and pepper. Arrange fish in a single layer in the center of a jelly-roll pan lightly coated with cooking spray. Combine tomatoes and remaining ingredients; toss gently. Arrange tomato mixture around fish on baking sheet.
- Bake at 375° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; top each serving with about 1/4 cup tomato mixture.
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