Snappy Tilapia Skillet

"When we have fish, I love to prepare Tilapia. This one is so good and so easy. This is ready in less than 15 minutes."
 
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photo by Cookin-jo photo by Cookin-jo
photo by Cookin-jo
Ready In:
14mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Heat oil in a 12 inch skillet.
  • Cut onion into 1/4 inch slices, then cut each slice in half.
  • Add onion and garlic to skillet and cook 2 minutes to soften.
  • Add tomatoes and salsa, bring to a boil and cook for 2 minutes.
  • Add tilapia, reduce heat slightly, cover and cook for about 5 minutes or until fish flakes easily.
  • Place fish on serving plate and spoon tomato-salsa mixture on top.

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Reviews

  1. Yum! I felt like I was eating a fish entree at a fancy restaurant. This is really good. I was surprised at how fast the tilapia cooked. I highly recommend this recipe.
     
  2. Great recipe for salsa lovers and it doesn't get any easier than this. I used 2 fresh tomatoes, peeled and diced, the salsa, garlic and onion. Wonderful recipe!
     
  3. Easy and really good!
     
  4. Exceptional flavor! My husband devoured it and wanted more! I made it without salsa only because I didn't have any on hand but it was very good!
     
  5. this dish was easy to make and very good. My eight year old loved it....
     
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RECIPE SUBMITTED BY

“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
 
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