Raley’s Something Extra Spring 2012

Something Extra

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Tangy Tilapia with Tomatoes and Olives

Tangy Tilapia with Tomatoes and Olives
1 (12- oz.) package Full Circle Tilapia Fillets
3/4 cup mild red salsa
2 tbsp. each: minced pickled jalapeño peppers and sliced ripe olives
1/2 tsp. dried Mexican oregano

Makes 2 to 3 servings. 

Thaw tilapia fillets and pat dry. Stir together salsa, minced pickled jalapeño peppers, sliced ripe olives and dried Mexican oregano in a medium skillet and bring to a boil. Add tilapia and spoon some of the salsa mixture over the top. Reduce heat and simmer, covered, for 10 minutes. Serve over Spanish rice, if you like. 


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