1.5-2 lbs of Tilapia
1 TBS olive oil
1 TBS lemon juice
2 medium to large green tomatoes
¼ large onion
1 can Rotel tomatoes
1 heaping TBS capers
Dice onion and Green tomatoes. Sauté until onion translucent. Add Rotel tomatoes, basil and salt and pepper to taste. Cook 5 minutes. While tomato mixture is cooking salt and pepper tilapia. In large skillet heat olive oil. Add filets and cook until done. Remove filets from pan and place on large plate or serving platter. With burner still on add lemon to pan that fish was cooked in. Swirl lemon around pan to incorporate the remains of oil (deglaze). Poor lemon/oil mixture over fish. Remove tomato tapenade from heat spoon over fish and serve.
The tapenade is great in pasta, served as an appetizer with bread rounds or the recipe would be great if you substituted another mild fish or thin chicken breast. It’s a great way to use up your green tomatoes at the end of the season. You can also make a big batch and freeze it, and it is a nice taste of late summer when it’s cold. I do have to say, I think this is good enough; I am looking forward to summers first tomatoes that might just not get a chance to ripen!