Recipe by Geema
You will love the fresh ingredients and flavors of this fast, flavorful fish dish that includes fresh basil, tomatoes, and spicy red peppers. Dinner can be on the table in minutes.
Top Review by BoxO'Wine
We really enjoyed the tilapia fillets with all the fresh ingredients. I lightly dusted the fish with my cajun seasoning, which is similar to Emeril's Essence, prior to sauteing. I reduced the amount of red peppers to a pinch because of the cajun seasoning. I also used only 2 cups of cherry tomatoes which was more than enough. The instructions did not say when to add the fresh basil so I tossed it in with the parsley and crushed red pepper. The next time I will just sprinkle the basil on top of the dish prior to serving. Used the artichoke hearts but deleted capers because I was out of them. Thanks for posting a great recipe.
- 1⁄4 cup olive oil
- 2 lbs tilapia fillets or 2 lbs red snapper or 2 lbs orange roughy fillets
- 1⁄2 cup chopped fresh parsley
- 1⁄4 cup chopped fresh basil
- 1⁄2 teaspoon dry crushed red pepper (or more)
- 4 cups cherry tomatoes, halved
- 1 cup kalamata olives (Cracked green olives work too) or 1 cup other brine-cured black olives, chopped (Cracked green olives work too)
- 6 garlic cloves, minced
- salt and pepper
- 2 tablespoons white wine
- 1 tablespoon chopped capers (optional)
- 1 cup chopped artichoke heart (optional)
Directions See How It's Made
- Heat olive oil in heavy large skillet over medium-high heat.
- Sprinkle fish with salt and pepper.
- Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side.
- Transfer fish to platter.
- Repeat with remaining fish.
- Add parsley and crushed red pepper to same skillet; sauté 1 minute.
- Add wine,tomatoes, olives, and garlic (capers and artichoke hearts if using); sauté until tomatoes are soft and juicy, about 2 minutes.
- Season sauce with salt and pepper; spoon over fish.