Healthy eating: Skillet white fish with tomato olive sauce
May 14, 2017
Skillet white fish with tomato olive sauce
4 thin white fish fillets (such as tilapia, flounder or halibut)
1 small shallot, minced
1 garlic clove, minced
1 (15 oz.) can no salt added diced tomatoes
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2 tablespoons lemon juice
1/2 cup Kalamata olives, pitted and chopped
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
Salt and pepper to taste
Pat fish filets dry with paper towels. Spray skillet with cooking spray and set to medium heat. Cook fish in heated pan for four to five minutes. Meanwhile, combine all other ingredients in a bowl and mix well. Turn fish to cook other side and add sauce mixture to pan. Cook for five to 10 minutes on medium heat, then check fish for doneness. Serves four.
Recipe provided by the Kendall Anderson Nutrition Center at Colorado State University.