The mild tilapia is a perfect foil for the bright, zesty salsa. Serve a green salad and roasted asparagus on the side to make this dinner a celebration of healthy ingredients.
1 cup chopped tomato
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon capers, drained
1 tablespoon white wine vinegar
1/2 teaspoon anchovy paste
2 garlic cloves, minced
1 1/2 tablespoons extravirgin olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) tilapia fillets
How to Make It
Combine the first 6 ingredients in a medium bowl, and stir in 1 1/2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
Brush fish with remaining 1 tablespoon oil; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Arrange fish in a single layer on a jelly-roll pan coated with cooking spray. Broil 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.
I read first the other reviews.I decided to bake the fish in a shallow LeCreuset Dish in the Oven. (about 35 min./ 370 F), Put fillets on the bottom. Put olive oil on top of fish. I used three fillets, fresh from Costco.I added slices of onions (forgot the garlic) and added a few artichokes (marinated), I also used Lemon-pepper, sliced tomatoes, fish-seasoning, and I drizzled about 1 Tbs. of Cilantro-Chile marinade over each fish fillet, I subbed vinegar for Balsamic Vinegar, added capers as well. We sometimes serve horseradish sauce as well with fish.Served with Rice-Quinoa mixture, sweet potatoes and fresh spinach Salad. For dessert fresh strawberries.Everybody liked it. The fish came out super-moist and delicious.
I took a short cut and used can diced tomatoes (w/ garlic, basil & olive oil). The salsa was good. I put the salsa over the fish, but I felt the fish needed additional seasoning of some sort. Served w/ brown rice and steamed lemon broccoli.
this was good! made it for dinner tonight, in about 4 mins husband finished his first plate and was back up for seconds! some things i did differently than the recipe: 1) i left out the anchovy paste, they didn't have it at the store so i didn't bother, 2) i added an extra clove of garlic because i like garlic- bad idea- leave it to 2; 3) i got shy about only flavoring the fish with salt and pepper and oil, thought it might be too blah blah, so i mixed about 1/4 c of olive oil mayo with maybe 1/2 T. of lemon juice and brushed that on the fish before adding the salt and pepper. it was just enough extra flavor. last thing i did, i baked at 400* for about 12 mins instead of broiling. came out perfectly flakey. served with herbed couscous. will def. make again! next day: used the leftover salsa on top of slices of whole wheat french baguette (drizzle olive oil, then S&P, then top w/ salsa) and baked @ 350* 8 mins-- best make-shift bruschetta ever! will def. make this part for guests.
I sauted the tilapia in a little olive oil. I used canned tomatoes that I had drained. I didn't have anchovies paste so I added just a little more capers. The salsa was wonderful. I served it with pasta tossed in a little olive oil and fresh herbs as we had a large salad for lunch. A great way to dress up the Tilapia.