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!
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1teaspoon olive oil
- ¼large onion, diced
- 1(10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 2green tomatoes, diced
- 1tablespoon capers
- 1pinch dried basil
- salt and ground black pepper to taste
- 1½ pounds tilapia fillets
- 1tablespoon olive oil
- 1tablespoon lemon juice
Instructions
Step 1
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.Step 2
Season tilapia fillets with salt and pepper.Step 3
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.Step 4
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.Step 5
Spoon tomato mixture over fillets before serving.