I love tilapia. It’s definitely one of my favorite fishes. The best part about it is that it’s so easy to get in the supermarket, and it’s reasonably priced. The recipe I used tonight was from the March 2010 edition of Food Network Magazine. I was attracted to the recipe not only because of the tilapia, but because the side dish consisted of my two favorite cooked vegetables: green beans and grape tomatoes. Yum!
Start by cooking the fish:
- Chop some fresh oregano and parsley, and combine it with some flour and s&p to dredge the tilapia filets.
- Melt 3 tablespoons butter in a skillet over medium-high heat.
- Add the tilapia and cook until golden brown, about 4 minutes on one side and 1-2 more on the other. (Note: DO NOT overcrowd your skillet! Cook the fish in batches if necessary.)
- Transfer the tilapia to a plate and cover with tin foil to keep warm. (Please don’t overcook it!)
Next, work on the veggies. (I prepped everything before I even dredged the fish.)
- Trim about 3/4 pounds green beans. (The recipe called for 1/2 pound, but I increased it.)
- Halve 1 pint grape tomatoes. (Again, the recipe called for 1 cup, but I doubled it.)
- Chop 2 cloves garlic. (Doubled, again.)
- Add the green beans and garlic to the skillet.
- Cook for about 4 minutes.
- Season with s&p, then add the tomatoes.
- Cook the tomatoes for about 1 minute.
- Add the juice from 1 lemon and 1/4 cup water.
- Cover, and cook until the beans are tender crisp, about 3 minutes. (Again, do not overcook!!)
- Remove from the heat and stir in 1 tablespoon butter.
- Serve the beans and tomatoes with the fish. (Definitely spoon some of the cooking liquid from the veggies over the fist. Delicious!)
I loved this dinner! It was light and delicious. A definite make-again!!! (Just wish my husband was home to enjoy it with me!)