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The tilapia is cooked with the sauce. I had something similar in a restaurant and I developed this based in their dish (I did make a few changes). Serve the tilapia with the sauce placed on top of it on your plate with a steamed vegetable and salad.
Ingredients
- 1 ½ tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 2 (16 ounce) cans diced tomatoes
- 1 cup dry white wine
- 1 (2.25 ounce) can sliced black olives
- 3 ears fresh corn, kernels cut from cob
- 4 (4 ounce) fillets tilapia
Directions
Step 1
In a large skillet, heat oil over medium heat. Cook garlic in oil for 1 minute. Stir in the diced tomatoes with juice, 3/4 cup wine, black olives, and corn. When the sauce is hot, place fillets on top, and spoon some of the tomato mixture over the fish. Cover, and cook for 20 to 25 minutes, or until fish flakes easily with a fork. If the sauce begins to dry out, add additional 1/4 cup white wine.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 336 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat1g | 7% |
| Cholesterol41mg | 14% |
| Sodium558mg | 24% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber4g | 15% |
| Total Sugars8g | |
| Protein27g | |
| Vitamin C24mg | 120% |
| Calcium136mg | 10% |
| Iron6mg | 36% |
| Potassium978mg | 21% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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