Tilapia with Tomatoes & Olives and Polenta "Steaks"

Not a lover of dinners starring fish?  Give this a try: Tilapia with Tomatoes and Olives.  This recipe pulls out the strong flavors of the tomatoes and olives to make this unique and easy dish.  If you want more kick, use canned diced tomatoes with green chilies or kalamata olives for a more robust flavor.


We love tomatoes, but not sun-dried tomatoes.  So I am always on the search of creative ways to use this ingredient that will tame it's strong flavor.  The Polenta "Steaks" were a success.  Buried in the thick "steaks", the sun-dried tomatoes add flavor and depth to this side dish.  Topped with sour cream, it is a fun alternative to potatoes or corn bread.

Tilapia with Tomatoes and Olives
Serves 4

1 tablespoon olive oil

2 cloves garlic, finely chopped

2 (15 ounce) cans diced tomatoes, undrained

1/4 teaspoon dried thyme

1/2 teaspoon salt

Fresh ground pepper

1/3 cup pitted black olives, chopped

4 (6 ounces each) tilapia fillets

2 tablespoons finely chopped fresh parsley

Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, thyme and salt. Bring to a simmer, reduce heat to medium-low and cook until slightly thickened, about 10 minutes. Stir in olives.

Sprinkle tilapia with ground pepper and place on top of tomato sauce. Cover and cook until fish is opaque throughout, about 8 to 10 minutes.  Sprinkle with parsley, and serve.

Polenta “Steaks”

Serves 9

4 cups water

1/2 cup chopped sun-dried tomatoes

1 teaspoon salt

1 teaspoon dried minced onion

1 teaspoon dried minced garlic

1 cup cornmeal

1/2 cup grated Parmesan cheese

1/2 teaspoon dried oregano

1 egg

1/4 cup fat-free milk

1/2 cup seasoned bread crumbs

2 teaspoons dried cilantro flakes

1 tablespoon olive oil

9 tablespoons reduced-fat sour cream

In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes.

Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture.

In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream.