I had planned to grill a nice marinated salmon steak for dinner tonight, but a quick trek around the nearest store showed no salmon that I would even consider buying. So instead I picked up tilapia.
Tilapia is a mild white fish that is ideal for picking up the flavors that you are cooking with. One of my favorite ways of making tilapia is a way that I just dreamt up because the ingredients sounded good and healthy as well: Tilapia with Bulgar and Chickpeas
Tonight I had a lot of tomatoes to use before they went bad, so I thought I’d do a variation on my Grilled Chicken with Olive and Avacado Salsa.
And voila, my Tilapia with Mediterranean Salsa was born. And it is a keeper! In interest of healthy eating I served this over mixed greens. However, it would be awesome over rice, bulgar, or any other sort of grain.
- 1 avacado, chopped
- 2 large tomatoes, chopped
- 1 small red onion, chopped
- 3 cloves garlic, chopped
- 1/2 cup assorted olives, chopped
- Cumin, to taste
- Salt and pepper, to taste
- 1 pound tilapia
Combine all chopped ingredients. Season with cumin, salt and pepper. Set aside.
Preheat oven to 350.
Season tilapia with garlic, salt and pepper. Saute tilapia til slightly browned. Add salsa on top. Bake for 15 minutes, or until fish is cooked through.