This is so light and fresh! I accidentally used cilantro instead of parsley, but it was delicious. I will be fixing this often!
Broiled Tilapia with Tomato-Caper Salsa
kwienken Posted: 03/02/10
jennaesq Posted: 04/03/09
I thought this was delicious - I baked the fish in a 400 degree oven for 10 minutes with the salsa on top, as previously suggested. Served it with roasted asparagus and soy sesame kale(april '09)
LindaThiel Posted: 01/09/12
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.
brittypaige Posted: 01/24/12
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.
steponme Posted: 05/03/12
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.