We've been busy here sous notre parapluie. After spending July traveling all around the Carolinas and Georgia to various friends and family, I'm really excited about a nice, calm August at home. B is finishing up a class in differential equations (I don't even know what that MEANS), and his final exam is tomorrow, so I wanted to cook something easy tonight.
And healthy. Did I mention we're really trying to focus on eating well? Yeah, after falling off the bandwagon with all the reception and rehearsal dinner and cake tastings and the complete lack of time leading up to the wedding, we are truly trying to get back in the swing of things (we were doing so GOOD for a while!).
This bruschetta tilapia delivers on both accounts. It only used one pan, and it was 30 minutes from raw ingredients to table. Not kidding. I think the most complex part of this was having to mince the garlic. The flavors are fresh and light and bright. This isn't too heavy, so it's perfect for summer. Plus, you just can't beat summer tomatoes. We'll definitely keep this one on the dinner rotation.
I'm sure you could play with this, change out the fish, add onions or maybe some other spices. It's quick, it's easy, it's Italian-light. Go forth and cook, my dears.
bag of spinach
cherry tomatoes, halved
4 cloves garlic, minced
handful of fresh basil, chopped
2 tilapia filets
1 tablespoon butter
1 tablespoon olive oil, plus some for drizzling
salt and pepper
red pepper flakes
Heat a drizzle of oil in a large pan.
Toss in about 1/4 of the minced garlic and the bag of spinach. Saute until the spinach is wilted.
Season with salt, pepper, and red pepper flakes to taste.
Remove from pan into a bowl and cover with foil to keep warm.
In the same pan, heat another drizzle of olive oil.
Toss in the tomatoes, the rest of the garlic, basil, salt and pepper.
Saute until tomatoes are warm and juicy but not overdone. Put in a separate bowl and cover with foil to keep warm.
Melt 1 tablespoon butter and 1 teaspoon butter in pan.
Saute tilapia for 3-4 minutes on each side until tender and flaky, but not overdone.
Layer spinach, then fish, then tomatoes.
Serve with crusty bread and good olive oil.