the good thing about tilapia is its mildness. you can go any direction with it - italian, indian, greek, mexican, caribbean, asian, american, etc. last night i decided to go with mexi-italian. from start to finish this meal took 15 minutes to make. i served it with a side salad of mixed greens, feta and more tomatoes. yum.
(note: this recipe only serves one, but it's just as easy to make for four people as it is for one.)
ingredients:
1/2 tomato, chopped with seeds removed
1/2 tablesoon flat-leaf parsley, chopped
1/4 tablespoon capers, drained
1/4 tablespoon apple cider vinegar
1 garlic clove, mashed into a paste (this helps to spread the garlic more evenly so you don't get a big chunk of raw garlic...here's how to do it)
3/4 tablespoon evoo
s&p
1 (6-ounce) tilapia fillet
cooking spray
directions:
preheat broiler. combine tomato, parsley, capers, vinegar, garlic paste, evoo and s&p in small bowl. brush fish with more evoo and season with garlic salt and pepper. place fillet on baking sheet (greased with cooking spray) and broil for about 6 minutes until fish flakes easily when tested with a fork. garnish with salsa and serve immediately.
 |
| up close and personal. |
Posts
No comments:
Post a Comment