Ingredients
4
4 servings
- •1 teaspoon olive oil
- •¼ large onion, diced
- •1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- •2 green tomatoes, diced
- •1 tablespoon capers
- •1 pinch dried basil
- •salt and ground black pepper to taste
- •1 ½ pounds tilapia fillets
- •1 tablespoon olive oil
- •1 tablespoon lemon juice
Instructions
- Heat 1 teaspoon olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in diced tomatoes, green tomatoes, capers, basil, salt, and pepper. Cook, stirring occasionally, until flavors combine, about 5 minutes.
- Season tilapia fillets with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add tilapia fillets; cook until flesh flakes easily with a fork, about 3 minutes per side. Transfer to a serving platter.
- Pour lemon juice into the skillet; swirl to pick up browned bits off the bottom of the skillet, 30 seconds to 1 minute. Pour over fillets.
- Spoon tomato mixture over fillets before serving.
Nutritional Facts
Per 4 servings
- Calories: 241
- Carbohydrate: 7g
- Fat: 7g
- Fiber: 2g
- Protein: 36g
- Sugar: 3g
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