Tilapia with Tomatoes, Black Olives and Corn Recipe - Allrecipes.com
Tilapia with Tomatoes, Black Olives and Corn Recipe
  • READY IN 40 mins

Tilapia with Tomatoes, Black Olives and Corn

Recipe by  

"The tilapia is cooked with the sauce. I had something similar in a restaurant and I developed this based in their dish (I did make a few changes). Serve the tilapia with the sauce placed on top of it on your plate with a steamed vegetable and salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. In a large skillet, heat oil over medium heat. Cook garlic in oil for 1 minute. Stir in the diced tomatoes with juice, 3/4 cup wine, black olives, and corn. When the sauce is hot, place fillets on top, and spoon some of the tomato mixture over the fish. Cover, and cook for 20 to 25 minutes, or until fish flakes easily with a fork. If the sauce begins to dry out, add additional 1/4 cup white wine.
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Reviews More Reviews

Most Helpful Positive Review
May 30, 2005

I blended the tomatoes, corn, and olives with red wine vinaigrette (instead of white wine) into a thick purée, and used that as the sauce. I followed the recipe exactly from there, except to top it with basil as a garnish. It was the best meal I've had in weeks! No fishy taste, just a Mexican-like flavor that was perfectly zesty!

Most Helpful Critical Review
Jul 15, 2006

I thought this was kind of bland, but i didn't use the white wine so maybe that was it. I think the corn, tomato, olive combo was weird so next time I'll use onion, pepper, olives and tomatoes.

Jul 29, 2005

I made this last night and the flavors were excellent. It was our opinion that you could throw a few more veggies in there if you wanted to add a little more interest and color like peppers or zucini. I will definitely make this again.

Jul 25, 2008

This turned out really well, even though I used canned corn, canned diced tomatoes and sherry instead of white wine (I didn't have any). A HEALTHY way to cook fish! Next time I'll use less corn (My fault) and add some cilantro and/or parsley and maybe basil. I didn't have to cook the fish as long as it suggested (25 min.) - 15 was enough. Thanks for a winner, in my book!

Nov 06, 2004

Loved this! The only changes I made was to add salt and lots of black pepper. I also used frozen corn rather than fresh. I felt the sauce was a little thin and soupy so maybe it would be better on rice. I reduced it before adding the fish filets. Will make again!

Jun 06, 2008

We loved this recipe. I used canned diced tomatoes with basil, garlic & oregano. Unfortunately I didn't have corn, will try next time. At first I thought more liquid should have cooked off (by leaving uncovered), but it turned out more like a stew. I served it in bowls topped with feta and pine nuts. Very easy and delicious!

Aug 21, 2004

This was wonderful, the only thing we added was a spicy pepper mix. It gave the recipe a little kick. Easy to fix and quick. Serve with brown or white rice for a quick supper.

Apr 02, 2008

Wow! Thanks for the great recipe!! I served it over some couscous with a salad. Will definitely make this again!!!


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  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 27.4 g
  • 55%
  • Sodium
  • 558 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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