| Cuisine: Greek | Type: Main Course | Serves: 2 |
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Source:
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Plated |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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4 plum tomatoes, quartered lengthwise 1 tbs. oregano 1 tbs. balsamic vinegar 1 cup seedless green grapes, finely chopped 1 small onion, diced 1 green pepper, thinly sliced 1 clove garlic, minced 1/2 bunch scallion, chopped 2 tbs. dill, chopped and divided 1/4 cup feta, crumbled 2 tilapia filets |
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Instructions:
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1. Caramelize tomatoes: Preheat oven to 350°F. Cut the tomatoes into quarters, squeeze out the seeds and discard them. Lay skin side down on a baking sheet lined with parchment paper. Drizzle with the balsamic vinegar and 1 tablespoon olive oil. Season with salt, pepper, and oregano. Sprinkle with the finely chopped grapes and roast in the oven until caramelized, about 20 minutes. 2. While tomatoes are roasting, cut the green pepper into thin slices. Mince the garlic, and chop the scallions and half of the dill. Combine in a bowl and set aside. 3. Pat fish dry with paper towels and set aside. 4. When the tomatoes are done, cook diced onion in a large sauté pan with 1 tablespoon olive oil over medium heat. Once they start to get brown, add the roasted tomatoes to the pan. Let cook for 3 minutes and add the pepper-garlic-scallion-dill mixture and the feta. Stir and let cook until it takes on a chunky sauce-like consistency, about 5 minutes. 5. In a non-stick skillet, heat 1 teaspoon olive oil over medium heat. When the oil is shimmering, add the fish. Let cook for 1-2 minutes on each side. Add the fish to the sauce and let finish cooking in the sauce, about 3-4 minutes more. Remove from heat and garnish with the rest of the dill. Serve hot. |
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Related recipes:
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None |
2013-08-03