- Some Fresh Tilapia Fillets
- Some Capers Kalamata Olives
- Fresno Chili
- Some Fresh Parsley
- Some Grape Tomatoeas
- Cherry Tomatoes
- Extra Virgin Olive Oil
- Some Balsamic Vinegar
- Aluminum Foil
It’s easy, it’s simple, it’s really healthy. But it’s just full of flavor and you’re going to love. This recipe let me take you over the ingredients. So you can get started, you’re getting some fresh tilapia fillets. You’re gonna need some capers kalamata olives. This is a Fresno chili that I’ve seeded and chopped some fresh parsley, basil, garlic, some grape tomatoes or cherry tomatoes. I’ve have extra virgin olive oil, some balsamic vinegar salt and pepper This is a really easy healthy recipe. You can choose to use any other fish. If you don’t have to lop it on hand or you just don’t prefer tilapia. But I would suggest a nice sturdy Hardy white fish. It’s perfect for this. Okay let’s get right into the cooking. I’ve got a grill pan here preheating over medium high heat and I’m doing this indoor. You can do this on the grill outside of course.
But I would suggest putting down a piece of aluminum foil to put the fish on as it grills. Otherwise it’s going to fall apart and just going to be a mess. So I’m just going to drizzle a little olive oil on my grill pan and I’m going to season my fish with salt and pepper and this is going to go on to my preheated grill seasoned side down good sound. Now all I’m going to do is wash my hands so that I can season up the second side seasoning up the second side and now we all know fish cooks incredibly fast. It’s only going to need a couple minutes on each side. So I suggest getting everything else prepped but then you can pretty much toss your little salsa together as the fish cooks. So a little bit in a little bowl I’m gonna put in my tomatoes pretty much everything my Allis my Fresno chili which is a fruity heat. It’s not super overpowering but I do take the seeds out just to control how spicy it’s going to be I’m gonna grate in my garlic. Because I don’t like to bite down on a big piece of garlic. Now traditionally Puttanesca has anchovies in it.
We’ve done Puttanesca recipe already here Laura in the kitchen. So if you want to go see how it’s a traditional ways to me with spicy go ahead and check that out. But I figured since I’m serving this with fish. I get that salty fishiness from that so I don’t need it in here. But you can also use a little bit of an anchovy paste in here. If you prefer I’m gonna opt out a little extra virgin olive oil. I like to put in just a couple drops of balsamic vinegar, just to kind of give it a good nice balanced season this with salt and pepper even though. It’s got a Fresno in there it kind of hits you in different places and just kind of give this a big bowling on a big. He’s gonna give this a stir.
I’m gonna need a little bit more olive oil. I can tell just delicious it’s such a wonderful dinner that you can make in minutes and it can take like a boring piece of fish to a new level gives a lots of flavor like I said it’s really healthy but don’t jeopardize flavor just because it’s trying to eat a little healthier. You know what I mean I’m just gonna flip my fish. Now perfect I’m going to let this cook for another 2 to 3 minutes or until it’s fully cooked through and then we’ll serve it my tilapia is perfectly cooked. It’s removing those to a plate and putting this one on my own personal plate. Put some of your mixture that smells so good put it right over the top and the heat from the tilapia kind of brings the whole thing home.
Oh it’s delicious. Now this to me with a simple salad and maybe some of the butter Parmesan orzo. That we made here before is a perfect meal and like I said. It’s healthy but it’s full of flavor and that in my opinion is what’s really important when trying to you know watch what we because a balanced diet is super important whoa I need an olive, tomato olive yeah it’s fantastic it really is full of flavor like I said the hot grilled tilapia with the cold salad. It’s really a match made in heaven. I’m going for another bite.