Skillet Fish With Spanish Tomatoes

Skillet Fish With Spanish Tomatoes
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Two-Step Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
  • Prep time
    10 min
  • Cook time
    15 min
  • Servings
    4 Servings
  • Serving size
    3 ounces cooked fish and 1/2 cup tomato mixture
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3 ounces cooked fish and 1/2 cup tomato mixture
  • Amount per serving Calories 175

  • Total Fat 7g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 300mg
  • Total Carbohydrate 5g
    • Dietary Fiber 2g
    • Total Sugars 3g
  • Protein 23g
  • Potassium 555mg
  • Phosphorus 195mg

Choices/Exchanges: 1 Vegetable, 3 Protein



  • Extra Virgin Olive Oil (divided use)
    1 tbsp
  • tilapia fillets or any other lean white fish fillet (rinsed and patted dry)
  • tomatoes (no-salt-added, diced)
  • green bell pepper (diced)
    1/2 cup
  • pimiento-stuffed green olives (about 12 olives, coarsely chopped)
    1/2 cup
  • fresh oregano leaves (dried)
    1/2 tsp
  • salt
    1/8 tsp


  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook fish 5 minutes on each side or until it flakes with a fork. Set aside on separate plate.

  2. Add the remaining ingredients to the skillet, reduce the heat to medium, cover, and cook 5 minutes or until thickened slightly. Spoon over fish. Serve in shallow bowls, if desired.