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A one-skillet meal...
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1 Tbs |
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olive oil |
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1 small |
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onion, cut
into thin wedges |
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1 clove |
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garlic,
minced |
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14.5 ounce |
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can diced
tomatoes, undrained |
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1 cup |
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sliced
cremini or button mushrooms |
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¾ cup |
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pimiento-stuffed olives, coarsely chopped |
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1 Tbs |
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snipped
fresh oregano or ½ tsp. dried oregano, crushed |
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¼ tsp |
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salt |
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1/8 tsp |
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freshly
ground black pepper |
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Four
6-ounce |
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tilapia
fillets |
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1 |
In a large skillet,
heat olive oil over medium heat. Add onion and garlic;
cook until onion is tender, for 2 to 3 minutes. Add
tomatoes, mushrooms, olives, oregano, salt and pepper.
Bring sauce to boiling. |
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2 |
Gently place fish in
sauce in skillet, spooning sauce over fish. Return to
boiling. Reduce heat; simmer, covered, for 8 to 10
minutes or until fish flakes easily when tested with a
fork. With a wide spatula, lift fish from skillet to a
serving dish. Spoon sauce over fish. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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334.68 |
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Calories From Fat (45%) |
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149.35 |
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% Daily Value |
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Total Fat
16.48g |
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25% |
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Saturated Fat 2.41g |
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12% |
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Cholesterol
102.00mg |
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34% |
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Sodium
599.47mg |
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25% |
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Potassium
932.69mg |
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27% |
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Carbohydrates
11.93g |
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4% |
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Dietary Fiber 3.57g |
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14% |
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Sugar 1.08g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
8.36g |
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Protein
35.12g |
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70% |
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WW Points 7.5 |
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Cooking Tips |
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*Serve with rice and/or
crusty bread slices. |
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Recipe Source |
| Better
Homes and Gardens |
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