Tilapia with Peppers, Olives, and Capers

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4 6-8 oz Tilapia fillets
1/2 cup kalamata olives, halved
1 red bell pepper, julienned and cut into 1 inch pieces
1 shallot, finely diced
1 1/2 Tbl capers
2 Tbl italian parsley
3 Tbl Olive Oil
1 Tbl butter
1/2 tsp fresh lemon juice
1/4 cup flour (for dredging)
1/4 tsp salt
1/4 tsp Black Pepper

Preparation

Saute olives, shallots, peppers, capers, and lemon with 1 tablespoon of olive oil in a small skillet. Sprinkle tilapia lightly with salt and pepper. Dredge fish in flour so it is lightly covered. When peppers begin to soften, heat a large skillet to medium. Add remaining olive oil and butter in pan and add fish once pan has heated. Cook tilapia over medium heat for about 4-5 minutes per side. Remove from pan and top with olive sauce and parsley. Serve with a fresh salad and veggies.

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Reviews

1/20/11

Theresa111 says:

This fish is such a mild flavor and the ingredients will be lovely additions for balance.

9/28/11

Max20 says:

I made this tonight but without the olives (I didn't want to go to the store) and it was very good even my fish hating husband liked it. I used just a touch of lemon pepper to season the fish instead of s/p. Also I did not add the lemon juice until the veggies were starting to soften. I served it with a rice pilaf and baby carrots. I will be making this one again and I will try it with the olives and see what they bring to the party.

11/27/11

Max20 says:

We made this tonight but seasoned the fish with a bit of garlic and chili powder before dredging it in flour. I really liked it but my picky eater didn't care for the olives. we served it with saffron rice and a green salad. I will be making this again.

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