Back to Tomato-Artichoke Tilapia

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Tomato-Artichoke Tilapia Recipe

Tomato-Artichoke Tilapia Recipe

My mom and I really like tomatoes, capers and artichokes, so I used them together in this one-pan meal. The best part is that, on a busy night, all of the ingredients are ready and waiting in your pantry or freezer. —Denise Klibert, Shreveport, Louisiana
TOTAL TIME: Prep/Total Time: 15 min. YIELD:4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) diced tomatoes with roasted garlic, drained
  • 1 can (14 ounces) water-packed quartered artichoke hearts, drained
  • 2 tablespoons drained capers
  • 4 tilapia fillets (6 ounces each)

Directions

  • 1. In a large skillet, heat oil over medium heat. Add tomatoes, artichoke hearts and capers; cook 3-5 minutes or until heated through, stirring occasionally.
  • 2. Arrange tilapia over tomato mixture. Cook, covered, 6-8 minutes or until fish begins to flake easily with a fork. Yield: 4 servings.

Nutritional Facts

1 fillet with 3/4 cup sauce: 246 calories, 5g fat (1g saturated fat), 83mg cholesterol, 886mg sodium, 15g carbohydrate (6g sugars, 1g fiber), 35g protein

Reviews for Tomato-Artichoke Tilapia

Sort By :
MY REVIEW
Reviewed May. 7, 2015

"Wonderful!!! It is one of my "go to" fish recipes."

MY REVIEW
Reviewed Sep. 7, 2014

"This dish was easy to make but turned out to be very bland. I was going to throw away the leftovers but my husband saved it by adding cocktail sauce. Still, I wouldn't make it again."

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.