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Tilapia with Mushrooms, Olives and Tomatoes
Courtesy of Mushroom Council 4 Servings • 10 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 4 skinless tilapia filets |
| 4 tsp. olive oil, divided |
| 1 Tbsp. finely minced garlic (about 3 cloves) |
| 1 lb. (16 oz.) button mushrooms, quartered |
| 1/4 c. pitted green olives with juice, halved |
| 2 c. halved grape tomatoes |
| 1 Tbsp. fresh thyme, removed from stem and chopped |
| 1 Tbsp. fresh basil, finely chopped |
| 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;