Roasted Tilapia with Tomato & Cilantro Tapenade
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Ingredients:*Tilapia filet, 12 oz (any firm white fish will do)Olive Oil, 2 tbsp Pepper, black, 1 tsp Shallots, 1 tbsp chopped *Del Monte Petite Cut Diced Tomatoes, 1 cup (seasoned)Cilantro, raw, 2 tbsp (chopped)Garlic, 2 tsp (minced)balsamic vinegar, .5 tablespoon Lime Juice, .5 lime yields Salt, 1 tsp Crushed red pepper flakes (dash optional)
1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Rub cod with 2 teaspoons oil. Sprinkle with pepper. Place on the prepared baking sheet. Transfer to the oven and roast until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
3. Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add shallot and cook, stirring, until beginning to soften, about 20 seconds. Add tomatoes and cook, stirring, until softened, about 1 1/2 minutes. cook, Stir in cilantro and vinegar; remove from heat. Spoon the tapenade over the cod to serve.
Number of Servings: 3
Recipe submitted by SparkPeople user MARYFRAN64.
2. Rub cod with 2 teaspoons oil. Sprinkle with pepper. Place on the prepared baking sheet. Transfer to the oven and roast until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
3. Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add shallot and cook, stirring, until beginning to soften, about 20 seconds. Add tomatoes and cook, stirring, until softened, about 1 1/2 minutes. cook, Stir in cilantro and vinegar; remove from heat. Spoon the tapenade over the cod to serve.
Number of Servings: 3
Recipe submitted by SparkPeople user MARYFRAN64.
Nutritional Info Amount Per Serving
- Calories: 204.5
- Total Fat: 10.0 g
- Cholesterol: 55.0 mg
- Sodium: 984.0 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.6 g
- Protein: 22.0 g
Member Reviews
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MANDIKINS137
I'm a fan of spicy foods, and I have to say that this was amazing - though this recipe does not HAVE to be spicy. It took a standard boring whitefish recipe and really added some serious zest. I never would have thought to add balsamic vinegar to the mix - absolutely brilliant. - 10/13/09