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Tilapia with Mushrooms, Olives and Tomatoes
 Courtesy of Mushroom Council
 
Servings: 4
Prep Time: 10 Min. Cook Time: 20 Min. What you need:
* 4 skinless tilapia filets
* 4 tsp. olive oil, divided * 1 Tbsp. finely minced garlic (about 3 cloves) * 1 lb. (16 oz.) button mushrooms, quartered * 1/4 c. pitted green olives with juice, halved * 2 c. halved grape tomatoes * 1 Tbsp. fresh thyme, removed from stem and chopped * 1 Tbsp. fresh basil, finely chopped * salt and freshly ground black pepper What to do:
1. Heat 2 tsp. 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 min. or until mushrooms become red-brown on one side. Flip and cook about 5 min. more, until other side is same color. Add olives, tomatoes and herbs and heat for another 2 min., until juice is evaporated. Remove from heat, place in a bowl and cover with foil to keep warm.
2. In the same sauté pan, heat remaining 2 tsp. olive oil over medium heat. Season the filets with salt and pepper on both sides and place in the pan. Cook for 3 min. until nicely browned, gently turn and cook another 3 minutes. 3. Return vegetables and herbs to skillet briefly to warm, then serve. Recipe and photos courtesy of the Mushroom Council and mushroominfo.com Nutritional information:
Calories: 196; Total Fat: 8g; Fiber: 2g;
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