Seared Tilapia by Chef Sanchez

Thinking of what to cook for dinner tonight? Then Seared Tilapia with Olives and Roasted Tomato Tapenade by Chef Nicolas Sanchez of the Stockton Golf & Country Club which features the 100% natural dried herbs of Lucille’s San Francisco Mild Bloody Mary Mix would be a great choice!

seared tilapia by chef Nico


  • 4 Tilapia Filets (or any flaky white fish)
  • 2 Cups Kalamata Olives
  • 1 Teaspoon lemon zest
  • 2 Garlic cloves chopped
  • 1 Roma Tomato
  • 1 Head Swiss chard greens
  • ¼ Cup olive oil
  • Salt and Pepper
  • 2 Tablespoons Lucille’s San Francisco Bloody Mary MIx


Trim the chard and rinse off with clean cold water

  • Tapenade:
    • Roast tomato on a grill or broil in oven until skin begins to blacken
    • Remove tomato and let cool. Remove seeds from tomato and dice into small cubes
    • Add remaining ingredients to a food processor or blender and puree for approximately 25-30 seconds
    • Add salt and pepper to taste
    • Finally, add the fresh herbs and simmer for 3-5 minutes


  • Tilapia:
    • Rub outside of Tilapia with Lucille’s San Francisco Mix
    • Cover and refrigerate for approximately one hour
    • Add oil or cooking spray to a pan and sear the Tilapia for 5-7 minutes per side
    • In an other pan, add oil or cooking spray and sauté chard until it is tender
    • Place fish on a bed of chard and top with Tapenade

YIELD: 4 Servings  …  Bon Appétit!!

seared tilapia by chef sanchez
Seared Tilapia by Chef Sanchez


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