"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." — Marian Monroe
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1 1/2 tablespoons
garlic, thinly sliced
2 (16 ounce) cans
dry white wine
1 (2.25 ounce) can
sliced black olives
fresh corn, kernels cut from cob
4 (4 ounce) fillets
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.
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 like dirt to us.
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!
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!
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!
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!
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Tilapia with Tomatoes, Black Olives and Corn
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 82
This Mexican favorite can be made easily for a quick weeknight dinner.
See how to make a fresh, colorful Mexican-inspired salad and side dish.
See how to cook this mild, versatile, and inexpensive white fish.