Sunday, July 22, 2012

Quick Tilapia/Swai/Flounder with Cherry Tomatoes and Olives

I find white fish pretty boring, I have to admit. I usually think you should let the flavor of a fish speak for itself, when it does have a flavor of its own, but I find tilapia, swai and flounder to be all pretty bland and overall tasteless. But I do enjoy eating fish and I know it's healthy to eat it often, plus these kind of fish are easy to find even in Illinois and often not very expensive. You can find them often reasonably fresh but I do like to buy them frozen, that way I don't have to worry about cooking them the same day I bought them or else they will spoil. The recipe includes olives, but they are completely optional, some people like them, some ( like me) not so much, unless they are in a martini of course! It is a quick way to make any white fish taste a lot more interesting and flavorful and you will find yourself eating fish a lot more often. I like serving this fish with a side of steamed brown rice.


Olive oil
1 or 2 fish fillets per person
All purpose flour
2 cups of cherry tomatoes
2 anchovy fillets ( optional)
2 cloves of garlic
1 cup of fresh chopped parsley
1/2 cup of finely diced black olives (optional)


- Salt the fish fillets then coat them in flour by pouring the flour in a large plate or shallow baking dish and then coating the fillets on both sides
- Cut the cherry tomatoes in half or quarter them depending on the size.
- In a large skillet put 1-2 tablespoons of olive oil and turn the heat on medium
- When the oil is hot cook the fillet for about 3 minutes per side working in batches if necessary to avoid overcrowding the pan.
- Once the fillets are cooked take them out of the pan and reserve them on a plate.
- In the same pan add some oil ONLY if necessary and add the garlic and the optional anchovy fillets. Cook on medium low for a couple of minutes making sure the garlic doesn't burn and pressing the fillets with a wooden spoon to make them "melt" into the oil.
- Add the tomatoes to the pan, add salt and cook on medium until the tomatoes are soft but not completely liquid, about 5 to 10 minutes.
- Add the olives and the parsley and turn off after 1 minute.
- Put the fish back in the pan allowing the sauce to cover the fillets and serve.

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