TILAPIA with TOMATO~OLIVE TOPPING
( good with any mild fish like cod, whitefish, orange-roughy or even trout )
1 1/2 - 2 pounds tilapia filets
1 1/2 Tbsp. extra-virgin olive oil
pinch of coarse salt
1/2 cup chopped kalamata olives
1/2 cup chopped Spanish olives
1 Tbsp. capers
3 tsp. minced garlic
1 Tbsp. balsamic vinegar
1/2 cup diced tomatoes
1/2 cup toasted pine nuts
2 Tbsp. minced fresh parsley
large package baby spinach leaves
Preheat broiler. Mix together olives, capers, garlic, 1 Tbsp. olive oil, balsamic vinegar, tomatoes and parsley. Season with pepper and salt. Let rest.
Coat fillets on both sides with remaining olive oil. Place in broiling pan and broil for approximately 8 minutes or until cooked through. Remove from pan and spoon olive mixture down center on tilapia. Serve on bed of slightly wilted spinach, sauteed in a bit of olive oil, and doused with fresh lemon juice.