Tilapia with a Light Olive Sauce
Prep time
Cook time
Total time
This pan-seared tilapia is paired with a light sauce that's flavored with pungent black olives and crisp, fresh asparagus.
Recipe type: Seafood Suppers
Serves: 2 fillets
  • 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
  1. 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.
  2. Add kalamata olives, asparagus, tarragon, and lemon zest, and cook for 3 minutes.
  3. Stir in lemon juice and unsalted butter, and cook for 2 minutes. Set aside.
  4. Season both sides of the tilapia with remaining [1/2] teaspoon salt and remaining [1/2] teaspoon black pepper.
  5. 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.
  6. Place tilapia on a serving dish, spoon olive-vegetable mixture on top, and serve warm.
Nutrition Information
Serving size: 1 fillet Calories: 631 Fat: 46g Saturated fat: 8g Carbohydrates: 15g Sodium: 1615mg Fiber: 2g Protein: 45g Cholesterol: 111mg



No Reviews Found.

Leave a comment

Your email address will not be published.

Log in to post comments/ rate this recipe. Sign in