Saturday, May 14, 2011

Recipes Revisited: Tilapia With Tomatoes, Olives and Garlic

We have had a hectic day around here--SC and I went clothes shopping  and JR had a friend over, who was still here at dinner time.

The girls got Turkey Meatballs--JR ate them plain w/steamed potatoes, her friend Susie had hers on the side with plain buttered pasta and SC had hers on the pasta with tomato sauce.

But I made a treat for the Man and myself--this easy as can be fish recipe that has 3 of our favorite foods for the sauce:tomatoes, Kalamata olives and garlic. Lots of garlic.

I buy tilapia fillets individually frozen in 2 lb bags from Wegmans. They defrost quickly in a bowl of cold water and cook in minutes.Their very plain flavor is perfect for all these assertive tastes in the topping.

The garlic is supposed to be "roasted" unpeeled in the microwave. We use peeled cloves instead, chopping them into small pieces before adding them.

Instead of cooking the fish and sauce in separate pans I cooked the fish in my LeCreuset skillet, got all the fish bits out, added some olive oil to the pan and then made the sauce there as well, scraping browned bits from the bottom. And I think it really added flavor to this dish, which we eat over rice.

With the white fish, red tomatoes and purple/black olives, this dish is as nice to look at as it is to eat. A treat any night of the week, but especially after a hectic Saturday!

Tilapia With Olives, Tomatoes and "Roasted" Garlic

Tilapia fillets (I used about 5 small fillets), defrosted if frozen
12 oz grape or cherry tomatoes, halved
1/2 cup pitted Kalamata olives, halves
garlic cloves, peeled, about 10-12

Place the garlic cloves in a small microwave safe bowl and cover with water.
Cover the bowl and microwave the garlic for 1-2 minutes until the garlic is tender. Let cool, then slice into bite sized pieces.

Oil or (spray with cooking spray) a large heavy skillet and put it on high heat.
Pepper (and salt if desired) fillets to taste.
When the skillet is hot, cook the fillets about 2 minutes per side until opaque.
Remove the fillets to a plate, scraping up small bits as well and set aside.

Lower the heat a little and add a small amount of olive oil to the skillet.
Add the tomatoes, olives and chopped garlic.
Cook for 2-3 minutes until the tomatoes soften, scraping the bottom of the skillet to get browned bits of fish.

Serve the fish over rice, topping with the sauce.

1 comment:

  1. Such a healthy dish. (my kids would appreciate meatballs and noodles as an alternative, too.) I'm supposed to be putting together my menu plan for the week right now, and although we haven't had fish in a while, I'm just not in the mood for it. I take it that the sicknesses have finally cleared out of your house. Good Riddance!!



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