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1
Place the bell pepper on a cooking sheet and drizzle with a little bit of olive oil.
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2
Place the cooking pan with the pepper in the oven underneath the broiler.
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3
Watch carefully.
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4
When the pepper becomes charred, carefully flip the pepper to another side.
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5
Continue this until the pepper is fully charred and roasted.
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6
This takes a couple of minutes per side.
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7
After you let the pepper cool, scrape the charred skin away from the pepper gently with a knife.
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8
Next, cut the pepper in half and remove the stem and seeds.
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9
Now you have a roasted red bell pepper.
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10
But if you want to entirely skip this step and use a couple of slices from a jar of roasted red bell peppers, I wont come hunt you down.
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11
Add garlic to a food processor or blender and pulse until chopped.
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12
Next, add everything else including the roasted pepper and puree until blended.
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13
Youre looking for a smooth but slightly chunky texture.
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14
Set aside.
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15
Now for the tilapia.
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16
Add a pinch of salt and pepper to both sides of each fillet.
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17
Place a small amount of olive oil in a large non-stick skillet over medium heat.
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18
Add the tilapia to the skillet.
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19
Be careful not to overcrowd.
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20
Do two batches if needed.
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21
Saute 2 to 3 minutes per side until the fish is cooked through.
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22
Spoon the olive and roasted red pepper tapenade over the each tilapia fillet and serve.
