Tilapia with Mushrooms, Olives and Tomatoes

Recipe courtesy of the Mushroom Council.

Recipe Ingredients:

4 tilapia fillets, skin removed
4 teaspoons olive oil - divided use
1 tablespoon finely minced garlic (about 3 cloves)
1 pound button mushrooms, quartered
1/4 cup pitted green olives with juice, halved
2 cups halved grape tomatoes
1 tablespoon fresh thyme, removed from stem and chopped
1 tablespoon fresh basil, finely chopped
Salt and freshly ground black pepper

Cooking Directions:

1. Heat 2 teaspoons olive oil in large non-stick skillet over medium-high heat. Add garlic and a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip and cook about 5 minutes more, until other side is same color.
2. Add olives, tomatoes and herbs and cook for another 2 minutes, until juice is evaporated. Remove from heat, place in a bowl and cover with foil to keep warm.
3. In the same sauté pan, heat remaining 2 teaspoons olive oil over medium heat. Season the fillets with salt and pepper on both sides and place in the pan. Cook for 3 minutes until nicely browned, gently turn and cook another 3 minutes.
4. Return vegetables and herbs to skillet briefly to warm, then serve.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 196; Total Fat: 8g; Fiber: 2g.

Recipe and photograph courtesy of the Mushroom Council.