Thursday, September 26, 2013

savory tomato-braised tilapia

Wow- this was great.  It was savory and spicy- exactly what I look for in a favorite dish.  A little too spicy for my kids but perfect for me and my husband.

savory tomato-braised tilapia (Taste of Home, Sep/Oct 2013)
4 tilapia loins
1/4 teaspoon seasoned salt
1 tablespoon lemon juice
2 tablespoons olive oil
1 small red onion, chopped
1 can (10 ounces) diced tomatoes and green chiles, undrained (I used mild)
3/4 cup chopped roasted red peppers, chopped
1/2 cup chicken broth
1/4 cup tomato pasate
1 teaspoon garlic powder
1 teaspoon dried oregano
hot cooked pasta, optional

Sprinkle fillets with seasoned salt; drizzle with lemon juice.  In a large skillet heat oil over medium high heat.  Add the onion; cook and stir until tender.  Add the next 6 ingredients; cook and stir for 2-3 minutes longer.
Place fillets over the tomato mixture; cook, covered 6-8 minutes or until the fish flakes easily with a fork.  If desired, serve with pasta.


  1. Camie, that looks delicious!! Do you think it would work the same with fresh tomatoes and a small can of chiles?? (tomatoes are the only things that grew really well in the garden this year) Yum. Thanks!

  2. Hi Lindsy! I don't think it would be the same with fresh tomatoes and canned chiles. The fresh tomatoes would taste awesome if you blanched them and took off the peels but it's hard to replace the taste of the chiles in the canned Rotel- a small can of chiles wouldn't have the same zing.