Tilapia with a Light Olive Sauce

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This pan-seared tilapia is paired with a light sauce that's flavored with pungent black olives and crisp, fresh asparagus.

Nutritional info
per serving

Calories 631
Fat 46g
Saturated fat 8g
Carbohydrates 15g
Sodium 1615mg
Fiber 2g
Protein 45g
Cholesterol 111mg

Tilapia with a Light Olive Sauce

2 fillets
Servings
Prep time: Cook time: Total time:

Ingredients

  • 4 TB. extra-virgin olive oil
  • 1 whole leek, chopped
  • 1 TB. garlic, minced
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 cup kalamata olives, pitted and sliced
  • 4 stalks asparagus, chopped into 1-in. pieces
  • 1 TB. fresh tarragon, chopped
  • 1 tsp. lemon zest
  • 3 TB. fresh lemon juice
  • 1 TB. unsalted butter
  • 2 (6-oz.) tilapia fillets

Directions

In a large skillet over medium heat, heat 2 tablespoons extra-virgin olive oil. Add leek, garlic, [1/2] teaspoon salt, and [1/2] teaspoon black pepper, and cook for 3 minutes.

Add kalamata olives, asparagus, tarragon, and lemon zest, and cook for 3 minutes.

Stir in lemon juice and unsalted butter, and cook for 2 minutes. Set aside.

Season both sides of the tilapia with remaining [1/2] teaspoon salt and remaining [1/2] teaspoon black pepper.

In a medium nonstick skillet over medium heat, heat remaining 2 tablespoons extra-virgin olive oil. Add tilapia, and cook for 3 minutes per side.

Place tilapia on a serving dish, spoon olive-vegetable mixture on top, and serve warm.

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