Tilapia Filet with Gremolata and Green Beans
Adapted from Rachel Ray Just in Time
Serves 2 generously
2 tilapia filets
Olive oil or coconut oil
Sea salt and black pepper
1-1/2 teaspoons anchovy paste
2 -3 garlic cloves, minced
1 teaspoon red pepper flakes
3 tablespoons drained and rinsed capers
1/2 cup pitted black olives, chopped
1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
1 pint grape tomatoes, halved, or cherry tomatoes, quartered
2 fistfulls of fresh haricots verts or green beans, blanched or steamed until slightly undercooked and still firm
1 lemon, halved
Lightly coat grill pan, griddle or large non-stick skillet with oil and preheat to medium-high heat.
Season the fish with salt and pepper. Cook the fish for 3-4 minutes on each side until slightly browned and crispy.
Meanwhile, heat a tablespoon of oil in a large skillet over medium heat and stir together the garlic, anchovy paste and red pepper flakes. Cook for 1 minute. Add the tomatoes and capers. Cook for several minutes, or until the tomatoes just begin to fall apart. Add the black olives and green beans. Continue to cook until the green beans are developing a slight caramelization. Remove the pan from the heat. Stir in the parsley and season to taste with salt and pepper (you will probably need very little salt because the olives and capers are salty).
Top the tilapia filets with the gremolata and green beans. Serve with lemon halves.
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