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– 4 fresh tilapia fillets
– salt & pepper
– 1 tsp extra virgin olive oil
Olive & roasted red pepper tapenade:
– 1 roasted red bell pepper
– 2 cloves of garlic, peeled
– 3/4 cup kalamata olives, pitted
– handful of fresh parsley (1/3 cup)
– 2 tbs extra virgin olive oil
– pinch of salt & pepper
Add garlic to a food processor or blender and pulse until chopped. Next, add everything else including the roasted pepper and puree until blended. Your looking for a smooth but slightly chunky texture.
Add a pinch of salt and pepper to both sides of each fillet. Place the olive oil in a large non-stick skillet over medium heat. Add the tilapia to the skillet. Be careful not to over crowd. Do two batches if needed. Sauté 2 to 3 minutes per side until the fish is cooked through.
Spoon the olive and roasted red pepper tapenade over the each tilapia fillet and serve.
Sides: Sautéed Swiss Chard and Quinoa
Swiss Chard: similar to spinach and collard greens. Their big leaves have a beautiful red stalk and are perfect for a quick sauté. To cook: Wash, dry and dice the chard into large bite size pieces. Next heat a tsp of olive oil in a sauce pan over medium heat. Place chard into pan and sauté for 5 to ten minutes until wilted. Turn off heat and add salt to taste and a squeeze of lemon.
Quinoa: Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavour makes it an alternative to white rice or couscous. To cook: Bring 2 cups of water or chicken stock to boil. Add 1 cup of quinoa. Cover and reduce heat to simmer. Simmer for 15 minutes until light and fluffy. Add salt, butter or olive oil (optional), and a dash of smoked paprika to taste.
Recipe from: http://www.gojee.com/food/links/tilapia-with-olive-roasted-red-pepper-tapenade?favorites=true