Tilapia with Pimiento Sauce
Tilapia, a tasty farm-raised fish originally from Africa, has become
more and more popular not only in the states, but around the world.   
It's available fresh or frozen at most Asian and Hispanic markets and
stores.   Don't try to fillet the fish yourself unless you are an expert
Filleter.  Just buy the straight fillets, frozen or fresh. Tilapia are
delicious, and relatively inexpensive compared to other fish. Here is a
quick and easy, one-pan way of preparing this versatile fish.

1 Tbsp olive oil
1 small onion, cut into thin wedges
1 clove garlic, minced
1 14-ounce can diced tomatoes, undrained
1 cup sliced cremini or button mushrooms
3/4 cup pimiento-stuffed olives, coarsely chopped
1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 6-8 ounce tilapia fillets

1 In a large skillet heat olive oil over medium high heat.
Add the onions and cook until tender, about 2-3 minutes. Add the garlic
and cook until fragrant, about a minute more. Add tomatoes,
mushrooms, olives, oregano, salt, and pepper. Bring sauce to boiling.

2 Gently place the fish fillets in the pan and scoop some
of the sauce over the fillets. Return to boiling. Reduce the heat and
cover. Simmer for 8 to 10 minutes or until fish flakes easily when tested
with a fork. With a wide spatula, lift fish from skillet to a serving dish.
Spoon sauce over fish. Serve with rice, and/or crusty bread.  Serves 4.

This is just one of the delightfully delicious recipes from around the
world which will soon be featured in our fully illustrated series of
Gourmet Fisherman Cookbooks.  
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