Tilapia with Roasted Tomatoes-Black Olives
Tilapia with tomatoes and olives is typically a summery dish, light in calories, and rich in flavor. A great dish for those who desire a simple and tasty main course from the sea. The tomatoes and olives enhance the taste of the Tilapia. For a superb finale, finish with a thick drizzle of balsamic! Chef Alba
Tilapia with Roasted Tomatoes-Black Olives
Tilapia with tomatoes and olives is typically a summery dish, light in calories, and rich in flavor. A great dish for those who desire a simple and tasty main course from the sea. The tomatoes and olives enhance the taste of the Tilapia. For a superb finale, finish with a thick drizzle of balsamic! Chef Alba
Ingredients
- 1 to taste Secolari Roasted Garlic Sea Salt
- 3 tbsps Secolari Basil Olive Oil
- 1 large shallot finely minced
- 2 cloves of garlic minced
- 1 pint cherry or grape tomatoes cut in half lengthwise
- 15-20 black olives pitted
- 4 pieces tilapia fillets
- Secolari Traditional Balsamic to drizzle
Instructions
- Add the Secolari Basil Olive Oil to skillet; cook the shallots until soft. Add the garlic and cook for 45 seconds. Add the tomatoes for 4-5 minutes turning once. Season with Secolari Roasted Garlic Sea Salt and pepper. Turn off the burner, add the olives, and allow to infuse for 10-15 minutes. Remove the cooked tomatoes and set aside.
- Season the fish and cook in the pan where the tomatoes where; add 1 tablespoon of remaining oil. Cook about 2 minutes on each side, turning once. Arrange the tilapia on a platter or individual plates, top of the tomatoes and drizzle with the Secolari Traditional Balsamic.
