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Tilapia with Olive Salsa

From Champaign, OH

<p>A delicious and quick meal for busy nights.</p>
Source: Julia Gibson - (Entered by JULIA GIBSON)
Serves: 4

1/2 large red onion, diced
12 each pimento-stuffed olives, quartered
3 each Roma tomatoes, diced
3 stalks green onions OR early garlic
3 teaspoons dried oregano
3 teaspoons dried parsley
4 each tilapia fillets, approx. 6 ounces each
2 teaspoons olive oil, divided
taste Salt and pepper, to taste

Step by Step Instructions
  1. In medium nonstick skillet, over medium heat, combine onion and green onions. Saute 2 minutes.
  2. Add tomatoes, and olives. Stir and saute an additional 2 minutes.
  3. Sprinkle with dried oregano and dried parsley. Stir to incorporate.
  4. Remove salsa from pan and place in a bowl. Drizzle with 1 teaspoon olive oil and stir. Set aside.
  5. Using a paper towel, wipe skillet clean.
  6. Add remaining olive oil to skillet over medium heat.
  7. Add tilapia fillets to skillet. Sprinkle fillets evenly with salt and pepper.
  8. Allow to cook for 3 minutes. While cooking, gently push fillets around skillet a bit to keep from sticking.
  9. Turn the fillets over.
  10. Sprinkle second side with salt and pepper.
  11. Continue cooking for an additional 3 minutes or until desired doneness is achieved.