Parsley
Mediterranean Tilapia – Serves 4
Courtesy of Fresh Ideas with Leigh Ann ( I found this recipe in my grocery store and it looked too good not to include it. I added the rice pilaf and wine)
Ingredients:
1 ¼ pound tilapia fillets
1 – 14.5 oz can diced tomatoes drained
½ cup Kalamata olives pitted and sliced
¼ cup dry white wine
2 tablespoons chopped fresh parsley – your choice of curled or Italian flat leaf
or 1 tablespoon of dried parsley
2 garlic cloves minced or 8 to 10 garlic chives chopped medium fine
1 onion thinly sliced
1 tablespoon olive oil
Sea Salt
Fresh Cracked Pepper
Instructions:
In large skillet heat oil over medium heat
Add onion and garlic; sauté until softened. If using garlic chives, let the onion cook for a minute or so and then add the chives
Add wine, tomatoes, olives and parsley; simmer for 5 minutes
Add fish and simmer 5 more minutes or until fish turns white and flakes easily with a fork.
Season fish to taste with salt and pepper. Serve with a rice pilaf and a nice chilled white wine such as Chablis, Chardonnay or a Pinot Grigio. I like the Pinot Grigio for most white meat dishes.
Per Serving:
255 calories, 10g fat, 1g saturated fat, 70mg cholesterol, 585mg sodium, 8g carbohydrate, 2g fiber, 30g protein.
Rice Pilaf
Ingredients:
Enough cooked rice for 4 – White, Brown or a Mixture
¼ Sweet Red Pepper, ¼ Green, Orange or Yellow Pepper chopped medium. 1 green onion sliced fine including the top part. Use 2 to 4 cups of stock or a stock and water mixture. ½ cup celery chopped medium.
2 tablespoons of olive oil
Instructions:
In a large skillet, heat the oil, add the rice and start to brown. Add the celery and onions and cook until the onion starts to soften.
Add the stock and bring to boil. Add the peppers, a dash of salt and pepper or cayenne pepper if desired. Reduce heat and simmer rice for a couple of minutes. Remove from heat and cover for another 5 minutes or until rice is done.
When the rice is done, the other ingredients should be cooked and crunchy. If desired, stir in some toasted almonds or raisins for a different taste.