2 tablespoons olive oil
2 6-ounce tilapia fillets
kosher salt and black pepper
1 1/2 cups thinly sliced bell peppers (we buy the bag of frozen, colorful, sliced bell peppers at Trader Joe’s – incredible deal..but you could use 1 fresh bell pepper instead)
1/2 onion, thinly sliced
1/4 cup pitted green olives
1 tablespoon fresh lime juice
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the fish with 1⁄4 teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Cook the peppers and onion, stirring often, until tender, 8 to 10 minutes. Stir in the olives, parsley, lime juice, and 1⁄4 teaspoon each salt and pepper. Serve with the fish.
We just cut the original recipe down to fit our needs..you can see the original here.