Yes, yes, I've been slacking on the 100 Days of Tilapia but I'm about to get down to business! This not-so-challenging challenge has been sparking all sorts of creative ideas!
I love bruschetta. Crunchy italian bread covered with fresh tomatoes, basil, garlic and olive oil. Yes please! What could possibly make this better? You guessed it, nestle some tilapia under that goodness!
Bruschetta Tilapia (for one serving)
Fresh Tilapia Fillet
1 ripe Roma tomato, diced
3-4 fresh basil leaves, sliced
1 clove garlic, minced
2 Tbs Olive Oil ( I actually prefer non-extra virgin...more olivey)
Salt and Pepper
Rub the tilapia fillet with the oil, salt and pepper and sear over medium high heat. Cook on the first side 2-3 minutes, flip and finish cooking for another 2-3 minutes. Tilapia fillets usually have one skinny half and one fat half. Keeping the thick side in the center of the pan and the thin side toward the edge helps evenly cook it. Remove the fish from the pan and toss in the tomatoes, basil and garlic long enough to absorb some of the cooking oil and heat through, maybe 45 seconds. Top the tilapia with the bruschetta mix.
After I finished the bruschetta topping, I sauteed some asparagus and about 1/2 tsp of chopped garlic in the cooking pan. It absorbed some residual flavors and was delicious! A sweet potato with salt, pepper, parmesan and plain greek yogurt made this a great meal.
Feel free to chime in with some Tilapia ideas! You never know, it might be featured on this blog next!