Tilapia with Tomatoes, Black Olives and Corn

  • Recipe By
  • Published Nov 2nd
  • Ready In40m
  • Servings4
  • Calories336
The tilapia is cooked with the sauce. I had something similar in a restaurant and I developed this based in their dish (I did make a few changes). Serve the tilapia with the sauce placed on top of it on your plate with a steamed vegetable and salad.

Tilapia with Tomatoes, Black Olives and Corn Ingredients

The following are the ingredients needed to make delicious Tilapia with Tomatoes, Black Olives and Corn for 4 servings:

  • 1 1/2 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 2 (16 ounce) cans diced tomatoes
  • 1 cup dry white wine
  • 1 (2.25 ounce) can sliced black olives
  • 3 ears fresh corn, kernels cut from cob
  • 4 (4 ounce) fillets tilapia

Tilapia with Tomatoes, Black Olives and Corn Cooking Instructions

  • Prep10m
  • Cook30m
  • Ready In40m

To cook Tilapia with Tomatoes, Black Olives and Corn, you need about 10 minutes of preparation time. The time needed to cook this Tilapia with Tomatoes, Black Olives and Corn is about 30 minutes , and you can serve your Tilapia with Tomatoes, Black Olives and Corn within 40 minutes . The following are the steps to cook Tilapia with Tomatoes, Black Olives and Corn easily:

  1. 1 In a large skillet, heat oil over medium heat. Cook garlic in oil for 1 minute. Stir in the diced tomatoes with juice, 3/4 cup wine, black olives, and corn. When the sauce is hot, place fillets on top, and spoon some of the tomato mixture over the fish. Cover, and cook for 20 to 25 minutes, or until fish flakes easily with a fork. If the sauce begins to dry out, add additional 1/4 cup white wine.

Nutrition Facts

Per Serving: 336 calories; 9.1 grams of fat; 24 grams of carbohydrates; 27.4 grams of protein; 41 milligrams of cholesterol; 558 milligrams of sodium.

  1. Aug 25th 2008

    There is nothing here to hold the so-called sauce together. Just canned tomatoes, wine and corn. It needs alot of help. There are better fish out there than tilapia. I use cod. Tilapia taste ...

  2. Aug 25th 2008

    This was really good, I did make some changes though. I substituted rotel for one of the cans of tomatoes and chicken broth for the wine. I also used a frozen mexi-cali blend of corn and ad ...

  3. Jul 25th 2008

    This turned out really well, even though I used canned corn, canned diced tomatoes and sherry instead of white wine (I didn't have any). A HEALTHY way to cook fish! Next time I'll use less ...

  4. Jun 6th 2008

    We loved this recipe. I used canned diced tomatoes with basil, garlic & oregano. Unfortunately I didn't have corn, will try next time. At first I thought more liquid should have cooked o ...

  5. Apr 2nd 2008

    Wow! Thanks for the great recipe!! I served it over some couscous with a salad. Will definitely make this again!!!

  6. Jul 29th 2005

    I made this last night and the flavors were excellent. It was our opinion that you could throw a few more veggies in there if you wanted to add a little more interest and color like peppers ...

  7. May 30th 2005

    I blended the tomatoes, corn, and olives with red wine vinaigrette (instead of white wine) into a thick purée, and used that as the sauce. I followed the recipe exactly from there, except ...

  8. Nov 6th 2004

    Loved this! The only changes I made was to add salt and lots of black pepper. I also used frozen corn rather than fresh. I felt the sauce was a little thin and soupy so maybe it would be ...

  9. This was wonderful, the only thing we added was a spicy pepper mix. It gave the recipe a little kick. Easy to fix and quick. Serve with brown or white rice for a quick supper.