Description
The tapenade is great in pasta, served as an appetizer on bread rounds, or over another mild fish or thin chicken breast. It’s a great way to use up your green tomatoes at the end of the season. You can also make a big batch and freeze it. It is a nice taste of late summer when it’s cold out. I do have to say, I think this is good enough; I am looking forward to summer’s first tomatoes that might just not get a chance to ripen!
Ingredients
- 1 teaspoon olive oil
- ¼ large onion, diced
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 2 green tomatoes, diced
- 1 tablespoon capers
- 1 pinch dried basil
- salt and ground black pepper to taste
- 1 ½ pounds tilapia fillets
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Instructions
- Heat 1 teaspoon olive oil in a skillet over medium heat. Add onion; cook and stir until translucent
- about 5 minutes. Stir in diced tomatoes
- green tomatoes
- capers
- basil
- salt
- and pepper. Cook
- stirring occasionally
- until flavors combine
- about 5 minutes.
- Season tilapia fillets with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add tilapia fillets; cook until flesh flakes easily with a fork
- about 3 minutes per side. Transfer to a serving platter.
- Pour lemon juice into the skillet; swirl to pick up browned bits off the bottom of the skillet
- 30 seconds to 1 minute. Pour over fillets.
- Spoon tomato mixture over fillets before serving.
Prep Time: 15 mins
Cook Time: 17 mins
Total Time: 32 mins
Servings: 4