MEDITERRANEAN TILAPIA
4 tilapia fillets
1 tablespoon olive oil
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 cup crushed tomatoes
1/2 cup white wine
1/4 cup chicken broth
16 kalamata or gaeta pitted olives
1/2 teaspoon capers
1/2 teaspoon lemon zest
1/4 cup fresh, flat-leaf parsley, chopped
Squeeze lemon juice
1/4 cup chopped walnuts
Rub olive oil into the fillets and season with black and red pepper and oregano. Heat nonstick pan over medium-high heat and pan-sear fillets, 3 minutes on each side.
Add tomatoes and let mixture simmer about 2 minutes. Add wine, let it reduce for another 2 minutes, then add chicken broth. Cook another 2 minutes. Add olives, capers, lemon zest and parsley. Stir just to blend and cook another minute.
Add a squeeze of lemon when you put it on the plate, and garnish with chopped walnuts. Serves 4.
Note: This recipe works well with boneless chicken breast.*
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