Monday is "Meatless or Fish Monday". I decided on that for a "theme" day because by the time the weekend is over, we have had our fill of filling, rich dishes and are in need of something quick and simple to ease us back into the week. And even though today the hubs was home from work, it seemed as though the day just passed me right by! I was thankful to come up with something quick and satisfying.
When I cook fish, I mainly use tilapia. It is economical and easy to work with. The hubs isn't that into fish, and so tilapia seems to be the best "gateway fish". This dish I am sure could easily be subsituted with cod, halibut, or sole. When they are in season, cherry tomatoes would be perfect, but canned tomatoes are a good substitution.
Tilapia with Tomato and Olives
2 (6 oz) tilapia fillets
1 (14 oz) can diced tomatoes
1/2 cup kalamata olives, pitted and halved
1/2 cup green olives, halved
3 garlic cloves, minced
1/2 teaspoon red pepper flakes (this can be done to taste)
Place a medium skillet over medium-high heat, add enough olive oil to coat the bottom of the pan.
Once the pan is hot, salt and pepper the tilapia and cook for approximately 2-3 minutes per side, or until the fish flakes easily with a fork.
Remove the fish and set aside.
Add the garlic and cook for 30 seconds or until fragrant.
Add the tomatoes, olives, and pepper flakes and cook for approximately 10 minutes.
Remove from heat and divide among fish. Serve over rice. Enjoy!