Diabetes-Friendly Recipes

Broiled Tilapia with Artichoke Caponata

Broiled tilapia topped with a vinegary caponata made with marinated artichoke hearts. Serve with our Farro Salad with Creamy Avocado Dressing.

Servings: 6
Prep time:
Cook time:
Total: 30 minutes


  • ¼ cup extra-virgin olive oil, plus 2 Tbs. more for broiling
  • 1 cup celery ribs, diced
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/8 tsp kosher salt
  • ½ prepared tomato sauce
  • ½ water
  • ¼ cup red wine vinegar
  • ½ lb marinated artichoke heart, drained and chopped
  • ½ cup pitted green and Kalamata olives, chopped
  • ¼ pine nuts
  • 2 Tbs granulated sugar
  • 2 Tbs small capers, drained
  • ¾ Tbs freshly ground black pepper
  • 5 Tbs shredded basil, plus more for garnish
  • 7 Ounce tilapia fillets


Before cooking chop and prep all ingredients.

  1. In a large skillet, heat the 1/4 cup of olive oil until shimmering.
  2. Add the celery, onion and garlic and 1/8 tsp. salt and cook over medium heat until just softened, 5 minutes.
  3. Add the tomato sauce, water, red wine vinegar, artichoke hearts, olives, pine nuts, sugar and capers and season with pepper.
  4. Simmer until the vegetables are tender and the liquid is reduced, 8 minutes. Stir in the basil and let cool.
  5. Place your broiler rack about 5 inches from heat source and turn on. Rub both sides of the tilapia with additional oil and rub some onto your broiler tray. Place the fish on the tray and place under the broiler about 4 inches from the heat.
  6. Broil for about 4-5 minutes per side until tilapia flakes easily and begins to brown on edges. Serve immediately topped with artichoke caponata. Garnish with basil and a serve with a side of farro salad.

Nutrition Information

Per Serving (1 tilapia fillet with 1/3 cup caponata): Calories 830kcal; Protein 52g; Total Fat 80.5g; Cholesterol 96mg; Carbs 36g; Fiber 15g; Sodium 674mg.



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