Tilapia with Olive and Roasted Red Bell Pepper Tapenade

1. 1

   Place the bell pepper on a cooking sheet and drizzle with a little bit of olive oil.

2. 2

   Place the cooking pan with the pepper in the oven underneath the broiler.

3. 3

   Watch carefully.

4. 4

   When the pepper becomes charred, carefully flip the pepper to another side.

5. 5

   Continue this until the pepper is fully charred and roasted.

6. 6

   This takes a couple of minutes per side.

7. 7

   After you let the pepper cool, scrape the charred skin away from the pepper gently with a knife.

8. 8

   Next, cut the pepper in half and remove the stem and seeds.

9. 9

   Now you have a roasted red bell pepper.

10. 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.

11. 11

    Add garlic to a food processor or blender and pulse until chopped.

12. 12

    Next, add everything else including the roasted pepper and puree until blended.

13. 13

    Youre looking for a smooth but slightly chunky texture.

14. 14

    Set aside.

15. 15

    Now for the tilapia.

16. 16

    Add a pinch of salt and pepper to both sides of each fillet.

17. 17

    Place a small amount of olive oil in a large non-stick skillet over medium heat.

18. 18

    Add the tilapia to the skillet.

19. 19

    Be careful not to overcrowd.

20. 20

    Do two batches if needed.

21. 21

    Saute 2 to 3 minutes per side until the fish is cooked through.

22. 22

    Spoon the olive and roasted red pepper tapenade over the each tilapia fillet and serve.

* Per serving · 4 servings · Values may vary.