Sunday, January 2, 2011
Tilapia served with peppers, onions and olives
2 Tbsp Olive oil
4 6-ounce Tilapia fillets
sea salt and fresh ground pepper to taste
2 red bell peppers, sliced thin
1 onion, sliced thin
1/2 cup pitted green olives
1/2 cup flat leaf parsley, chopped
2 Tbsp fresh lime juice
1. Heat 1 Tbsp olive oil in a large non stick skillet over medium high heat.
2. Season the fish with salt and pepper on each side. Cook until opaque (about 4 minutes per side)
3. Meanwhile, in a second skillet, heat the remaining oil over medium high heat. Cook the onion and the peppers, stirring often, until tender. About 8 minutes.
4. Stir the olives, parsley, lime juice, salt and pepper to taste into the cooked onions and red peppers. Serve the vegetables over top the cooked Tilapia.