Entrée Seafood Tilapia

Tilapia with Escarole & Potatoes

Tonight’s dinner came from the same issue of Food Network Magazine as last night’s skillet pork (June/July 2009).  It was light and refreshing, yet also very satisfying.  You feel good after eating this one!

(*Note: If you are not a fan of escarole, definitely substitute in another leafy green.  If you have never tried it though, give it a chance!)

  • Heat 1/4 cup EVOO in a large skillet over medium heat.
  • Cut about 5 red medium red potatoes in quarters.  (If the potatoes are larger, cut into sixths or eighths.)
  • Add the potatoes, cut side down, to the hot EVOO.
  • Add 4 crushed cloves of garlic.

  • Cook until slightly golden and crisp, about 6 minutes.
  • While they are cooking, slice and wash 1 head of escarole.  Be sure to dry it well.  (I recommend a salad spinner – I love mine!)
  • When the potatoes are golden, add the escarole.  (Don’t be afraid to cram it in there.  Fill the skillet all the way to the top – it will wilt down big time!)
  • Season the escarole with s&p, then cover and let steam until it wilts, about 5 minutes.

(This picture was taken after it had been wilting for a few minutes…it started at the top of the skillet.)

  • Season your tilapia filets (I only bought 2 since it’s just me and Matt) with s&p and dried oregano.  (I would have preferred fresh, like the recipe called for, but Shop Rite was all out this evening.)
  • Place the tilapia on top of the greens.  Cover and steam the fish until cooked through, approximately 5 more minutes.

  • While the fish cooks, combine 1/2 cup EVOO with the juice of a lemon.  Whisk together, add 1 teaspoon salt and a good amount of black pepper.

  • Drizzle a little of the lemon-pepper oil onto the fish when serving.

My fish kind of fell apart when I took it out of the skillet.  (I really need one of those fish spatula things!)  Not the best presentation, but still very yummy!

I recommend not going overboard with the lemon-pepper oil.  Drizzle a little at a time.  (You can always add more!)  I would also maybe add more escarole.  (It really does wilt away!)  And definitely use fresh oregano if you have it.  Enjoy!


I'm a middle school math teacher by day and a total food enthusiast by night.

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