TILAPIA TOPPED WITH WARM CHERRY TOMATOES AND OLIVES
See also: Tilapia Facts
The Six O'Clock Scramble by Aviva Goldfarb
This dish takes about ten minutes from start to finish, but you would never know it from the beautiful presentation and delicious flavor. Tilapia is a great fish to use for weeknights, because it is inexpensive, earth friendly, and quick to cook. Our kids also like its mild taste. Serve it with a Cucumber Salad and a loaf of fresh bread.
Prep + Cook = 10 minutes
• 2-3 tablespoons olive oil
• 1-1½ pounds tilapia fillets
• salt and pepper to taste
• 1 pint (about 2 cups) cherry tomatoes, halved
• 1/4 cup fresh chopped parsley
• 1/2 cup pitted kalamata olives, halved
• 1 tablespoon lemon juice (about Vi lemon)
• 1 tablespoon Parmesan cheese (optional)
In a large heavy skillet, heat the oil over medium-high heat. Add the fish, season it with salt and pepper, and saute it, turning it once, until it turns white throughout and flakes easily, about 3 minutes per side. Transfer the fish to a dish or platter with sides.
In the same skillet (without cleaning it), saute the tomatoes, parsley, and olives for several minutes until the tomatoes are soft. Season the sauce with salt, pepper, and lemon juice. Pour the sauce over the fish, top it with the Parmesan cheese (optional), and serve it immediately.
TIP: When chopping delicate leafy herbs like parsley and cilantro, don't worry if some of the stems get chopped with the leaves as they are also tender and flavorful.
Nutritional Information per serving:
Total Fat 12g,18%
Saturated Fat 1g, 5%
Cholesterol 102mg, 34%
Sodium 180mg, 8%
Total Carbohydrate 6g, 2%
Dietary Fiber <1g, 4%
Befriend your freezer:
Frozen fish tend to be less expensive than fresh and never-frozen items, and they help make once-a-week shopping a reality: There is no worrying that frozen fish may spoil before it can be cooked. Defrost it in the refrigerator, under cold running water, or by using the defrost setting on your microwave and cook it immediately. Do not thaw it at room temperature.