Rating: 3.97 stars
98 Ratings
  • 5 star values: 38
  • 4 star values: 34
  • 3 star values: 16
  • 2 star values: 5
  • 1 star values: 5

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.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

336 calories; protein 27.4g; carbohydrates 24g; fat 9.1g; cholesterol 41.1mg; sodium 557.8mg. Full Nutrition
Advertisement

Reviews (99)

Most helpful positive review

Rating: 5 stars
05/30/2005
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 to top it with basil as a garnish. It was the best meal I've had in weeks! No fishy taste just a Mexican-like flavor that was perfectly zesty! Read More
(52)

Most helpful critical review

Rating: 1 stars
08/25/2008
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 tastes like dirt to us. Read More
(12)
98 Ratings
  • 5 star values: 38
  • 4 star values: 34
  • 3 star values: 16
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
05/30/2005
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 to top it with basil as a garnish. It was the best meal I've had in weeks! No fishy taste just a Mexican-like flavor that was perfectly zesty! Read More
(52)
Rating: 4 stars
07/29/2005
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 or zucini. I will definitely make this again. Read More
(50)
Rating: 5 stars
07/25/2008
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 corn (My fault) and add some cilantro and/or parsley and maybe basil. I didn't have to cook the fish as long as it suggested (25 min.) - 15 was enough. Thanks for a winner, in my book! Read More
(40)
Advertisement
Rating: 4 stars
11/06/2004
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 better on rice. I reduced it before adding the fish filets. Will make again! Read More
(28)
Rating: 5 stars
06/06/2008
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 off (by leaving uncovered) but it turned out more like a stew. I served it in bowls topped with feta and pine nuts. Very easy and delicious! Read More
(20)
Rating: 4 stars
08/21/2004
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. Read More
(19)
Advertisement
Rating: 5 stars
04/02/2008
Wow! Thanks for the great recipe!! I served it over some couscous with a salad. Will definitely make this again!!! Read More
(15)
Rating: 5 stars
08/25/2008
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 added some red pepper flakes to the top of the fish. It was so easy I found this recipe in my e-mail when I got home from work and we were eating it within 40 mins. Read More
(13)
Rating: 3 stars
07/15/2006
I thought this was kind of bland but i didn't use the white wine so maybe that was it. I think the corn tomato olive combo was weird so next time I'll use onion pepper olives and tomatoes. Read More
(12)
Rating: 1 stars
08/25/2008
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 tastes like dirt to us. Read More
(12)