Saturday, September 19, 2009

Greek-Style Tilapia, take 2

I first posted this recipe back in March. Tonight we had it again and I changed up some things. Both versions are good, but the balsamic vinegar I added tonight gave the fish a great depth that it didn't have before. Give it a try!

Greek-Style Tilapia
1 shallot, minced
2 garlic cloves, minced
1 tsp. olive oil
Greek seasoning
1 lb. tilapia fillets
1 tsp. dried oregano
1 can diced tomatoes
1/4 cup pitted kalamata olives, chopped
2 Tbsp. balsamic vinegar
Black pepper to taste

1. Sauté shallot and garlic in hot oil in a large skillet 1 minute. Sprinkle tilapia fillets with Greek seasoning. Place fish in skillet. Cook 3 to 4 minutes on each side or until fish becomes opaque. Sprinkle with oregano. Stir in tomatoes, olives, balsamic vinegar, and lemon juice. Sprinkle with black pepper to taste.

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