Tilapia with olives and peppers

Dan and I are trying to add more fish into our diet.  I read somewhere to add two different types of fish a week.  Well, we aren’t hitting that goal yet.  The problem with fish dishes is that I can’t take them to work for leftovers (you are welcome floor-mates).  So, it was perfect for Dan to make this Friday night after our failed date night out.  this recipe is from the October issue of Real Simple.
Tilapia with Olives and Peppers
2 T of olive oil
4 6 ounce tilapia fillets
salt and pepper
2 red bell peppers
1 onion
1/2 c pitted green olives
1/2 c flat leafed parsley
2 T lime juice

1. In a medium saute pan heat 1 T olive oil over medium-high heat.  Season the fish with salt and pepper and cook for 4-5 minutes or until opaque.
2. In another pan heat 1 T olive oil and sauté the sliced onion and peppers for about 8 minutes until tender.  Stir in the olives, parsley and lime juice.

3. I wasn’t very hungry so I only had about half a serving.  This dish did work well as leftovers, although I paired it with squash not peppers and olives.

Nutritionals: Calories: 276, Fat: 13, Sodium: 340, Protein: 35, Carb: 8, Fiber 3.