Recipe Detail

Tilapia with Tomatoes, Black Olives and Corn

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  1. 1 1/2 cups - frozen corn (thawed) OR canned or fresh from 3 ears
  2. 4 - tilapia fillets (4 oz. each)
  3. 4 cloves - garlic thinly sliced
  4. 2 tablespoons - olive oil
  5. 2 cans - diced tomatoes, 14.5 oz. each with juice
  6. 3/4 cups - dry white wine
  7. 12 - pitted kalamata olives sliced


1. Cook garlic in 1-1/2 tablespoons olive oil in a large lidded skillet over medium heat, stirring until pale golden, about 1 minute. Stir in tomatoes, white wine, olives and corn. Simmer sauce until slightly thickened, about 15 minutes.

2. Put fish in skillet on top of sauce, spooning a little sauce over top of fish, and cook, covered, just until fish is cooked through, 7-8 minutes.

3. Drizzle fish with remaining oil before serving.


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