Dinner ready in just 15 minutes! Enjoy mild fish fillets cooked with olives and cherry tomatoes – perfect if you love Italian cuisine.
lb tilapia or catfish fillets, cut into 4 serving pieces
teaspoon salt-free seasoning blend
tablespoon olive or canola oil
clove garlic, finely chopped
pint (2 cups) cherry tomatoes, cut in half
cup sliced ripe olives, drained
Sprinkle both sides of fish fillets with seasoning blend. In 12-inch nonstick skillet, heat oil over medium-high heat. Add fish; cook 6 to 8 minutes, turning once, until golden. Remove fish from skillet; cover to keep warm.
Heat same skillet over medium-high heat. Add garlic; cook and stir 30 seconds. Add tomatoes; cook about 3 minutes, stirring occasionally, until softened and juicy. Stir in olives. Serve over fish.
Tilapia and catfish are farm-raised and reliably available year-round, but any mild-tasting fish fillets—say, Alaskan pollock or cod—will also work nicely.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.