Servings: 4
Prep Time: 10 Min.
Cook Time: 20 Min.

+ 4 skinless tilapia filets
+ 4 tsp. olive oil, divided
+ 1 Tbsp. finely minced garlic (about 3 cloves)
+ 1 lb. (16 oz.) button mushrooms, quartered
+ 1/4 c. pitted green olives with juice, halved
+ 2 c. halved grape tomatoes
+ 1 Tbsp. fresh thyme, removed from stem and chopped
+ 1 Tbsp. fresh basil, finely chopped
+ salt and freshly ground black pepper

1. Heat 2 tsp. olive oil in large non-stick skillet over medium-high heat. Add garlic and a single layer of mushrooms and cook, without stirring, for about 5 min. or until mushrooms become red-brown on one side. Flip and cook about 5 min. more, until other side is same color. Add olives, tomatoes and herbs and heat for another 2 min., until juice is evaporated. Remove from heat, place in a bowl and cover with foil to keep warm.
2. In the same sauté pan, heat remaining 2 tsp. olive oil over medium heat. Season the filets with salt and pepper on both sides and place in the pan. Cook for 3 min. until nicely browned, gently turn and cook another 3 minutes.
3. Return vegetables and herbs to skillet briefly to warm, then serve.

Recipe and photos courtesy of the Mushroom Council and mushroominfo.com

Calories: 196;   Total Fat: 8g;   Fiber: 2g;