Tilapia With Fresh Tomato Relish

Tilapia With Fresh Tomato Relish


  • 4 (6-ounce) tilapia, whitefish, or halibut fillets
  • 2 tablespoons olive oil, divided
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large chopped seeded tomato
  • 1/3 cup sliced pimiento-stuffed olives
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon drained capers


1. Prepare grill, or heat oven to 450°.

2. Tear 4 large (about 16- x 14-inch) sheets of aluminum foil. Put each fillet on one half of each sheet. Brush 1 tablespoon of the olive oil and the lemon juice evenly over fillets; sprinkle with salt and pepper. Fold half the foil over each fish fillet to make 4 rectangular packets. Fold the remaining 3 edges over several times to seal.

3. For relish, mix together remaining 1 tablespoon olive oil, tomato, olives, basil, and capers; set aside.

4. Place packets on grill over medium-hot coals or on a baking sheet in the oven. Grill, covered, or bake 6-10 minutes (depending on thickness of fish) or until fish is opaque in center. Carefully open packets; transfer to plates, and top with relish.

    Prep: 10 minutes, Cook: 6 minutes.
  • Yield: Makes 4 servings (serving size: 1 fillet and about 1/3 cup relish)

Nutritional Information

Calories per serving: 243
Fat per serving: 10g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 36g
Carbohydrate per serving: 3g
Fiber per serving: 1g
Cholesterol per serving: 120mg
Iron per serving: 1mg
Sodium per serving: 415mg
Calcium per serving: 8mg

This Recipe Is