Tilapia with Tomatoes, Black Olives and Corn
Featured in Allrecipes Magazine

Tilapia with Tomatoes, Black Olives and Corn

"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

40 m servings 336 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

63
  1. 88 Ratings

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Most helpful positive review

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 to...

Most helpful critical review

There is nothing here to hold the so-called sauce together. Just canned tomatoes, wine and corn. It needs alot of help. There are better fish out there than tilapia. I use cod. Tilapia tastes li...

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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 to...

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 ...

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 cor...

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 bett...

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 l...

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.

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

This was really good, I did make some changes though. I substituted rotel for one of the cans of tomatoes and chicken broth for the wine. I also used a frozen mexi-cali blend of corn and added ...

There is nothing here to hold the so-called sauce together. Just canned tomatoes, wine and corn. It needs alot of help. There are better fish out there than tilapia. I use cod. Tilapia tastes li...

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