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Tilapia with Roasted Tomatoes-Black Olives

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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
5 from 1 vote
Course Main Dish
Cuisine Italian, Mediterranean
Servings 4 people

Ingredients
  

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.
Tried this recipe?Let us know how it was!

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
5 from 1 vote
Course Main Dish
Cuisine Italian, Mediterranean
Servings 4 people

Ingredients
  

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.
Tried this recipe?Let us know how it was!

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