Sautéed Tilapia with Lemon-Herb Glaze
Recipe from: http://www.midwesthomemag.com
This healthy, flavorful, fast treatment makes just about any fish glorious, especially a mild-mannered one like tilapia. Serve with brown rice or whole-wheat pasta and a colorful salad or green vegetable. (And yes, you can eat the lemon slices—they’re not just a pretty garnish.)
*Note: I served the tilapia with zuccini squash and a hearty, 100% whole grain bread loaf.
1 large lemon
2 tablespoons olive oil
4 tilapia fillets, about 1½ pounds
2 large garlic cloves, minced
½ cup reduced-sodium chicken or vegetable broth
2 tablespoons sliced Kalamata or other flavorful olives
1 tablespoon fresh oregano leaves, or 2 teaspoons dried
Cut lemon in half. Squeeze juice from one half and reserve. Thinly slice remaining half.
Heat oil in a large nonstick skillet over medium-high heat. Add 2 fillets and cook, turning carefully, until browned on both sides and barely opaque in center, about 3 minutes. (*Note: I could fit fillets in my skillet at the same time)
Transfer to a warm plate and repeat with remaining fillets.
Return skillet to heat and add garlic. Cook, stirring, just until fragrant, about 30 seconds. Stir in lemon juice and slices, broth, olives, and oregano and cook until lemon slices are soft and sauce has thickened to a glaze, 3 to 5 minutes.
Return all the fillets to pan to coat with glaze and warm through. Serve immediately, topped with lemon slices.
And ta-da! You're done :) *Note: Don't mind my plastic plate - it was just the first thing I grabbed to put the dinner on!!