Italian-Style Tilapia Fillets

 

1

lb tilapia or catfish fillets, cut into 4 serving pieces

1

teaspoon salt-free seasoning blend

1

tablespoon olive or canola oil

1

clove garlic, finely chopped

1

pint (2 cups) cherry tomatoes, cut in half

1/4

cup sliced ripe olives, drained

• 1 Sprinkle both sides of fish fillets with seasoning blend. In 12-inch nonstick skillet, heat oil over medium-high heat. Add fish; cook 6 to 8 minutes, turning once, until golden. Remove fish from skillet; cover to keep warm.
• 2 Heat same skillet over medium-high heat. Add garlic; cook and stir 30 seconds. Add tomatoes; cook about 3 minutes, stirring occasionally, until softened and juicy. Stir in olives. Serve over fish.