It's official we've kicked off our month of ALL NEW recipes. First up was fish. I was a little nervous for this because I really only like salmon. I figured this could go two ways a) good b) horribly bad. Luckily it was the first. It was good. We both liked it, well minus the olives for dearest husband. It didn't have an overly fishy taste. Really it took on the taste of the other ingredients. I recommend this to anyone who is looking for a fish entree. I reduced the amount of bell peppers and onion because two peppers and a whole onion would be way too much for us. I used a half of each and since I had sliced green olives I used what I had. I will probably make it again. Especially since Tilapia was cheap!
2 T olive oil
2 tilapia fillets
kosher salt
black pepper
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1/2 c pitted green olives
1/2 c parsley
2 T fresh lime juice
Heat 1 T of oil in large nonstick skillet over medium-high heat. Season fish with 1/4 t each salt and pepper and cook until opaque throughout, 4-5 minutes per side. Meanwhile, heat the remaining tablespoon of oil in a second skillet over medium-high heat. Cook the peppers and onion, stirring frequently, until tender, 8-10 minutes. Stir in olives, parsley and lime juice. Serve with fish.
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