Tilapia with Mushrooms, Olives and Tomatoes

Courtesy of Mushroom Council 4 Servings • 10 Min. Prep Time • 20 Min. Cook Time

Ingredients
Add 4 skinless tilapia filets
Add 4 tsp. olive oil, divided
Add 1 Tbsp. finely minced garlic (about 3 cloves)
Add 1 lb. (16 oz.) button mushrooms, quartered
Add 1/4 c. pitted green olives with juice, halved
Add 2 c. halved grape tomatoes
Add 1 Tbsp. fresh thyme, removed from stem and chopped
Add 1 Tbsp. fresh basil, finely chopped
Add salt and freshly ground black pepper

Directions:

1. Heat 2 tsp. olive oil in large non-stick skillet over medium-high heat. Add garlic and a single layer of mushrooms and cook, without stirring, for about 5 min. or until mushrooms become red-brown on one side. Flip and cook about 5 min. more, until other side is same color. Add olives, tomatoes and herbs and heat for another 2 min., until juice is evaporated. Remove from heat, place in a bowl and cover with foil to keep warm.

2. In the same sauté pan, heat remaining 2 tsp. olive oil over medium heat. Season the filets with salt and pepper on both sides and place in the pan. Cook for 3 min. until nicely browned, gently turn and cook another 3 minutes.

3. Return vegetables and herbs to skillet briefly to warm, then serve.

Recipe and photos courtesy of the Mushroom Council and mushroominfo.com

Nutrition:

Calories: 196; Total Fat: 8g; Fiber: 2g;