Tilapia with Mushrooms, Olives and Tomatoes

tilapiawithmushrooms Serves: 4
  • 4 teaspoons olive oil, divided
  • 1 tablespoon finely minced garlic (about 3 cloves)
  • 1 pound (16 ounces) button mushrooms, quartered
  • 1/4 cup pitted green olives with juice, halved
  • 2 cups halved grape tomatoes
  • 1 tablespoon fresh thyme, removed from stem and chopped
  • 1 tablespoon fresh basil, finely chopped
  • 4 skinless tilapia filets
  • Salt and freshly ground black pepper

Heat 2 teaspoons olive oil in large non-stick skillet over medium-high heat. Add garlic and a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip and cook about 5 minutes more, until other side is same color. Add olives, tomatoes and herbs and heat for another 2 minutes, until juice is evaporated. Remove from heat, place in a bowl and cover with foil to keep warm. In the same sauté pan, heat remaining 2 teaspoons olive oil over medium heat. Season the filets with salt and pepper on both sides and place in the pan. Cook for 3 minutes until nicely browned, gently turn and cook another 3 minutes. Return vegetables and herbs to skillet briefly to warm, then serve.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Recipe courtesy of the Mushroom Council

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