Monday, March 12, 2007
Tilapia tomatoes and greens
Whenever it's seafood night, Picky suddenly has this sweet idea that I really need a break and maybe we should order in. Pizza, Chinese food, or something decidedly not fish.
This is one dish that, when I make it, he always cleans his plate and, at the end of the meal, says "Next time, you should make more."
You can use any white fish. I love red snapper made this way. You can substitute many vegetables in this recipe.
chopped onions (I used green onions from my garden, or about one large)
celery (2 or 3 stalks)
4 tilapia fillets, about 1 1/2 lbs
tomatoes (I used fresh tomatoes from my garden, but you can use one can of diced tomatoes)
crushed garlic to taste
white wine (1/2 cup or so)
salt and pepper (or Trocoamare)
fresh greens (use a lot - they really reduce in size when they wilt)
Fresh green herbs, like basil or cilantro, at least a few tablespoons, chopped
Put a big skillet on medium high. Put a few tablespoons of olive oil in the skillet. Add onions and celery and saute until fragrant, about 2 minutes, stirring. Add garlic and saute just until fragrant, about one minute, stirring. Spread them out and add fish fillets in a layer on top. Sprinkle with seasoning. Add tomatoes, garlic, white wine, and finally add chopped greens and herbs to the top. I used sorrel and arugula from my garden, but bag of fresh baby spinach does really well.
Cover, turn down to medium low and cook for about 15 minutes or until fish is done.
I served this with basmati rice and roasted brussel sprouts. Z crammed the brussel sprouts in his mouth with his bare hands, S and Picky picked at them, and roommate and I thought they were delicious.