Image
main content start
Skillet Fish with Spanish Tomatoes
10 min prep time
15 min cook time
4servings
Recipe by
Nancy S. Hughes
Source
Two-Step Diabetes Cookbook
Photo by
Renee Comet
How to Make Skillet Fish with Spanish Tomatoes
Thin fish filets like tilapia or flounder cook very quickly making them an excellent option for a quick weeknight meal. This light fish picks up the sweet and salty flavors from this tomato and olive sauce. Serve with a piece of crusty bread to soak up all the juices!
10 min prep time
15 min cook time
4servings
3 ounces cooked fish + 1/2 cup tomato mixture
Print Recipe >
Step-By-Step Instructions:
-
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook fish 5 minutes on each side or until it flakes with a fork. Set aside on separate plate.
-
Add the remaining ingredients to the skillet, reduce the heat to medium, cover, and cook 5 minutes or until thickened slightly. Spoon over fish. Serve in shallow bowls, if desired.
Nutrition facts
4 Servings
-
Serving Size
3 ounces cooked fish + 1/2 cup tomato mixture
- Amount per serving Calories 240
- % Daily value*
-
Total Fat
8g
10%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 85mg 28%
- Sodium 330mg 14%
-
Total Carbohydrate
5g
2%
- Dietary Fiber 2g 7%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 35g
- Potassium 750mg 16%
Ingredients
Extra Virgin Olive Oil (divided use)
1 tbsp
tilapia fillets or any other lean white fish fillet (rinsed and patted dry)
4 fillets
canned diced tomatoes (no-salt-added)
1 (14.5-ounce) can
green bell pepper (diced)
1/2 cup
pimiento-stuffed green olives (about 12 olives, coarsely chopped)
1/2 cup
fresh oregano
1/2 tsp
salt
1/8 tsp
Related Recipes
View more related recipesDFH Related Recipes
Image
Image
Image
Pesto Pork Tenderloin with Blistered Broccolini and Tomatoes
10 min + 30 min marinating time
30 min
4
Image
Sponsored
Stuffed Chicken Breast with California Dates, Spinach, & Herbed Ricotta
20 min
25 min
4
Image
Reviews & Ratings