With all of the talk about the mercury levels in fish these days, it’s hard to know which species are the best choices. Tilapia is a great choice as it has one of the lowest levels of mercury. Another great reason to choose tilapia is that it is so versatile. It’s so mild that it really picks up the other flavors in the dish.
- 2 Tbsp olive oil
- 2 fillets of tilapia, red snapper, or orange roughy
- ¼ cup chopped fresh basil
- ¼ tsp dried crushed red pepper
- 1 pint grape tomatoes, halved
- 3 large marinated artichoke hearts, cut into eighths
- ½ cup Gaeta olives or other brine-cured black olives, chopped
- 3 garlic cloves, minced
- Grated rind and juice of ½ lemon
- Heat olive oil in heavy large skillet over medium-high heat.
- Sprinkle fish with salt and pepper. Add fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter.
- Add basil and crushed red pepper to same skillet; sauté 1 minute.
- Add remaining ingredients; sauté until tomatoes are soft and juicy, about 2 minutes.
- Season sauce with salt and pepper; spoon over fish and serve.