an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Thursday, October 20, 2011
Just say "No" to bland white fish
Tilapia's a recent addition to the American dinner table, and if you don't mind buying it from China, quite the deal. But where's the zest?
Saute one rather finely sliced onion, one red or orange or yellow bell pepper (too many green bell peppers spoiled the foods of my childhood) and a teaspoon or so of minced garlic in a couple of tablespoons of olive oil. Cook on low until soft, say at least ten minutes. Add four diced tomatoes, cover and let the vegetables cook down, over low.
Once the tomatoes have self-destructed into sauce, add a tablespoon of capers and a tablespoon or more of sliced green olives. Then gently lay your boneless, skinless filets of tilapia over the vegetables, and again gently, cook covered on low, until the filets are cooked through. Not sure how to judge that? The fish will flake when prodded with a fork.