Search This Blog

Thursday, March 4, 2010

Italian Style Tilapia

This is a wonderfully light and flavorful fish recipe.  I love Italian flavors, so I could be bias, but still, it's fantastic and so very easy.  The original recipe called for baking it in the oven in a cast iron skillet.  The first time I made this recipe, though, it was summer time and I try really hard not to turn on the oven in the summer time.  I decided just to put the fish in a foil packet and throw it on the grill.  The herbs tend to get a bit dark and doesn't look too good to the eye, but the taste, the taste is perfect (I think I actually said this on yesterday's post too) .  If you wanted to add the herbs half way through the cooking process, they would keep their vibrant green colors better.  Check out the original recipe here, they give you alternative methods of cooking this dish, just in case you don't want to grill it.

Italian Style Tilapia
Adapted from 
2 Tilapia Fillets
1/2 large tomato (or 2 Roma tomatoes), diced
1 Tablespoon Extra Virgin Olive Oil
1 garlic clove, minced
2 Tablespoons fresh parsley, chopped (loosely packed)
2 Tablespoons fresh basil, chopped (loosely packed)
shredded Parmesan cheese (optional)
salt & pepper

Place fillets on squares of foil that have been sprayed with non-stick cooking spray.  Drizzle 1/2 Tablespoon of oil on each fillet.  Sprinkle on the garlic.  Add 1 Tablespoon each, parsley and basil, to each fillet.  Divide the tomatoes, evenly, among the fillets.  Season with salt and pepper.  Seal the foil around the fish.

Grill on preheated grill for 12-14 minutes.  Remove from foil packet and sprinkle with a little parmesan cheese.  Serve & enjoy! 


1 comment:

StephenC said...

Is that stuffed zucchini on the plate? It's a good looking dish.