Ingredients
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- 2 tablespoons extra-virgin olive oil
- 4 (6-ounce) tilapia fillets
- 1/2 teaspoon black pepper
- 2 red bell peppers, thinly sliced
- 1 onion, thinly sliced
- 1/2 cup green olives pitted, thinly sliced
- 2 tablespoons lime juice
- Flat-leaf parsley, optional
- Serve over rice
Instructions
- Heat one tablespoon of the oil in a large nonstick skillet over medium heat. Season the fish with 1/4 teaspoon of black pepper and cook until opaque, 4-5 minutes per side.
- Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium heat. Cook the peppers and onions, stirring often, until tender, 8 to 10 minutes.
- Stir in the olives and lime juice. Season with additional black pepper if needed.
- Serve the peppers and onions with the fish over brown rice.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner