As a result, this post is short and sweet.
Kinda like me. 😉
With the utterly delicious Marinated Tomato Salad I made yesterday in mind, I built the meal around that: I had tilapia in the freezer, so decided that would be our protein component, along with an absolutely delicious basmati and wild rice pilaf mix gifted to me from someone very dear.
But how to season the tilapia? Tilapia is a lean (100 calories per 4 ounce serving) and versatile fish source…and affordable, too, at least when I purchase the packages of individually frozen fillets. (And yes, this is farm-raised tilapia, which, apparently, has garnered bad press for not being “healthy.” However, I don’t see any alarm triggers for me when I look at the nutrition label — 100 calories per 4 ounces, 2.5 grams fat, 1 gram of which is saturated…*shrug*).
Tilapia is so versatile, in fact, that we had some serious debate about how to season it for tonight’s meal, as I’ve prepared in it a variety of ways — and thus far, we’ve enjoyed all of them.
In the end, we decided to try an experiment and I “winged” seasoning the tilapia in a way to echo the delicious fresh, Italian flavors of the tomato salad.
The result? Hubby told me I can make that tomato salad just anytime I like, and the fish, too.
Oh, and as for the rice? That was a big hit, also. 🙂
With all the Italian flavors I’ve been serving up lately, hubby said he’s enjoying being “Italian.” 😉
Easy Italian-Themed Tilapia (Makes about 4 servings; easy to adjust up and down)
- Approximately 1 1/2 pounds of tilapia fillets
- Olive oil to taste
- Red wine (or balsamic) vinegar, to taste
- Herbs and seasonings to taste: salt (I used sea salt), pepper (I used coarse-ground black pepper), basil, Italian seasoning, oregano, garlic powder, and onion powder
- Arrange fish fillets in a single layer, if possible. (Otherwise, you’ll gently move the fillets about to ensure all receive seasoning.) Season to taste with a drizzle of olive oil, generous splashes of vinegar, and herbs and seasonings to taste. (Remember, tilapia has a delicate flavor — easy does it!) Let marinate for about 20 to 30 minutes.
- Cook in a non-stick skillet (add in any remainders of marinade), about 2 to 3 minutes per side, until done (fish is opaque and flakes easily with a fork). Refrigerate leftovers.
It tastes so yummy, I just know you’ll have a buon appetito!
And I promise, you won’t think anything smells fishy at all 🙂 (Go on. Take a scant 38 seconds from your life and watch. You know you want to!!)