Tilapia with Mushrooms, Olives and Tomatoes
Recipe courtesy of the Mushroom Council and mushroominfo.com Preparation Time: 10 minutes Cooking Time: 20 minutes Serves: 4 4 teaspoons olive oil, divided 1 tablespoon finely minced garlic (about 3 cloves) 1 pound (16 ounces) 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 4 skinless tilapia filets Salt and freshly ground black pepper
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. Add olives, tomatoes and herbs and heat for another 2 minutes, until juice is evaporated. Remove from heat, place in a bowl and cover with foil to keep warm. In the same sauté pan, heat remaining 2 teaspoons olive oil over medium heat. Season the filets 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. Return vegetables and herbs to skillet briefly to warm, then serve.
196 Cals, 7.5g Fat, 2g Fiber POINTS value: 4
Each serving provides: 95mg cholesterol (32% Daily Value), 300mg sodium (13% Daily Value), 1g dietary fiber (4% Daily Value), 47g protein (94% Daily Value), 0% Daily Value for vitamin D, 10% Daily Value for iron, 20% Daily Value for vitamin C, 15% Daily Value for vitamin A, 4% Daily Value for calcium