This dish came to be one night when I had some left-over bruschetta topping in the fridge, and some tilapia filets I needed to cook. It was so good that a devoted fish disliker in my neighborhood, decided that she might actually like fish after all!
Any kind of basic fish filet (tilapia, flounder, sole, etc) and dredge them in cornmeal that is lightly seasoned with salt and pepper.
Saute the fish filets in olive oil or, to save calories, cooking spray like Pam.
Then top with bruschetta topping and serve:
1 pound of tomatoes (if it's the summer, use a farmer's market tomato if at all possible. If not, use grape tomatoes) diced into small pieces.
1 tablespoon of fresh basil, minced
1/4 small red onion, minced
1/4 tsp. kosher salt and a few grinds of fresh cracked black pepper
3 tablespoons olive oil
Mix the topping together and let it sit for at least 30 minutes, preferably not in the refrigerator.
No comments:
Post a Comment