This dish is from a great magazine my friend Melissa recommended to me, "Cooking Light 5 ingredient 15 minutes Cookbook". It's a special edition version of Cooking Light magazine, that seems more like a paperback cookbook, but was on sale in the grocery store, near the magazines, in the check-out aisle. So far, it has been the best $10 I have spent this summer. Every recipe in this magazine looks amazing! You would never know they were "light" recipes, and you can't beat the '5 ingredient, 15 minute' concept! It makes dinner planning a 'no-brainer'. Not only is grocery shopping a breeze (you can make your list in one minute), almost all of the recipes come with a suggested side dish. Only bringing home a greasy burger is easier!
I made a few minor changes to the original recipes. I like my versions better, so I am giving you the revised recipes.
Tilapia with Warm Olive Salsa
Pam
1 c. chopped plum tomatoes (about 1/3 #)
2 T. fresh parsley, chopped
3/4 tsp. fresh oregano, chopped
12 pimento stuffed olives, chopped
kosher salt and fresh ground pepper
4 6oz. tilapia fillets (or any thin white fillet such as sole or flounder)
4 lemon wedges
EVOO
Heat a large nonstick skillet over medium high heat. Add 1 T. EVOO. Add tomato and cook for 1 minute. Add some salt and pepper, then parsley, oregano and olives. Transfer to a small bowl. This can be done ahead of time.
Wipe the pan dry and return back to medium high heat. Brush the fillets with 1 T. EVOO, and sprinkle with salt and pepper. Add fillets to pan, and cook 3 minutes per side or until desired doneness. Squeeze lemon wedges over fish, then drizzle with a little EVOO. Spoon warmed up olive salsa over the fish and serve.
Serve with:
Lemon Couscous with Toasted Pine Nuts
1 c. chicken broth
2/3 c. uncooked whole wheat couscous
1 tsp. lemon zest
1/2 c. toasted pine nuts
2 tsp. EVOO
kosher salt and fresh ground pepper to taste
Bring the chicken broth to a boil in a small saucepan. Stir in couscous and lemon zest. Remove from heat; cover and let stand 5 minutes. Add pine nuts, EVOO, salt and pepper; fluff with a fork.
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