Tilapia with Warm Olive Salsa


In under 15 minutes start to finish you can have this delicious restaurant quality dish that everyone will love!


• Cooking spray
• 1 cup chopped plum tomato (about 1/3 pound)
• 12 small pimiento-stuffed olives, chopped
• 2 tablespoons chopped fresh parsley
• 1 1/2 teaspoons chopped fresh oregano, divided
• 4 (6-ounce) tilapia fillets, rinsed and patted dry
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 lemon wedges
• 1 1/2 tablespoons extra-virgin olive oil


1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tomato; cook 1 minute or until thoroughly heated. Combine cooked tomato, olives, parsley, and 3/4 teaspoon oregano in a small bowl; keep warm.

2. Wipe pan dry with a paper towel; return pan to medium-high heat. Recoat pan with cooking spray. Sprinkle fillets evenly with 3/4 teaspoon oregano, salt, and pepper. Add fillets to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Squeeze 1 lemon wedge over each fillet; drizzle each evenly with oil. Top evenly with olive salsa.