Tilapia with Tomatoes & Kalamata Olives

By now, you probably know that I love tilapia…you get the picture. And, my thought tonight was to try a new fish (maybe some halibut or some snapper). But when I was in the supermarket, I just couldn’t resist my good old buddy, tilapia. (The price alone is much more reasonable and it’s just so good and fast to make!) This recipe came to me after getting inspiration from various blogs’ fish recipes. My version really reminded me of the puttanesca sauce my grandmother used to get from an Italian eatery on Sunday afternoons when I was little, which was nice to reminisce about…

Start by getting all your ingredients chopped (the fish cook so fast that you need it all ready to go – it’s all about the mise en place folks!!)

Chop about 6-8 cloves of garlic and 2 tablespoons of fresh parsley.
Roughly chop about 1/2 cup of kalamata olives.
Slice 1 pint of grape tomatoes in half (carefully!).

Now you’re ready to cook!

Preheat a skillet over medium heat.
Add about 1-2 tablespoons of EVOO.
Season your tilapia with s&p on both sides.

Cook for about 3 minutes per side, until opaque.

Remove the fish and cover with foil to keep warm.
Add the parsley and 1/4 teaspoon crushed red pepper flake to the skillet. (1/4 teaspoon was just the right amount of heat for me. Feel free to use more if you like it spicy!)

Saute for about 1 minute, then add the olives, garlic, and tomatoes.

Saute for a few more minutes, then add a couple of glugs of dry white wine (I used pinot grigio – probably about 1/4 cup).
Cook just a couple minutes more, until the alcohol cooks out.