4 (6 oz) skinless boneless tilapia filets
3/4 tsp salt
1/4 tsp freshly ground pepper
4-1/2 tsps EVOO
3 cloves garlic, minced
1 TBSP capers, drained
1 (14-1/2) ounce can diced tomatoes w/ ital herbs
1. Sprinkle the tilapia w/ 1/2 tsp salt and 1/8 tsp pepper. Heat 2 tsp oil in a skillet over med-high heat, then add the tilapia. Cook until just opague in the center, 2-3 mins per side. Transfer to platter, keep warm.
2. Return skillet to heat. Add the remaining 2-1/2 tsp oil, then add the garlic and capers. Cook until fragrant, 30 seconds. Add the tomatoes and the remaining 1/4 tsp salt and 1/8 tsp pepper. Cook until the tomato mixture starts to thicken, 3-4 minutes. Add the tilapia and cook until heated through, about 1 minute longer. Serve at once.