Mediterranean Fish Sauté
Sep 7th, 2008 by Janeen
Mediterranean Tilapia Sauté
2 white fish fillets - preferably tilapia or halibut (pacific)
1-tsp thyme, fresh or dry
½ cup kalamata olives
1-cup artichoke hearts
2 - 4 fresh tomatoes - organic, chopped
2-3 cloves garlic
¼ cup capers or to taste
½ bunch Kale or other green leafy vegetables, chopped
lemon juice
olive oil
salt and pepper to taste
Instructions:
1. Season fish fillets with lemon juice and thyme.
2. Sauté olives, artichokes, and tomatoes in a bit of olive oil, add the garlic, add water if necessary or lemon juice.
3. Add fish fillets to sauté along with the capers. Salt and pepper to taste.
4. As fish is cooking add the green leafy vegetables to the sauté.
5. Cook until fish is done.
Tilapia will only take a few minutes on each side. Cook until the fish flakes apart. Do not overcook.
Halibut will take longer since it is a thicker fish.
Serve over gluten-free pasta, brown rice or on its own.