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Wednesday, March 10, 2010

Tilapia Zucchini Skillet

I've mentioned before how we got a little overzealous in our tilapia buying and have been looking for new recipes to try. I think this is one of my favorite ways we've eaten tilapia! This would be a great recipe for someone who is hesitant to eat fish. Tilapia is already so mild and in this dish you honestly don't really taste it. The veggies in this dish pack a healthy punch and you could probably add others (asparagus, peppers, etc) according to your preferences. This came together fairly quickly and required little effort aside from the chopping. We ate this over roasted garlic olive oil couscous and those flavors combined really well with the fish and vegetables!

Tilapia Zucchini Skillet

-2 tbsp olive oil
-1 medium onion, diced
-1 cup diced zucchini
-1 cup diced celery
-2 garlic cloves, minced
-1 (14.5 oz) can diced tomatoes, undrained
-2 tsp dried parsley (or 2 tbsp fresh parsley)
-1/2 tsp salt
-1/2 tsp paprika
-1/8 tsp cayenne pepper
-1 bay leaf
-1/4 cup cold water
-1 pound tilapia or other firm, white fish (or shrimp), cut into 1-inch pieces
-1 tsp cornstarch

1. In a large skillet, cook onion, celery, zucchini, and garlic in olive oil over medium heat until tender (about 5 minutes).
2. Stir in undrained tomatoes, salt, paprika, cayenne pepper, and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 15 minutes.
3. Discard bay leaf. In a small bowl, stir together water and cornstarch. Stir cornstarch mixture and fish into tomato mixture. Simmer over low heat 5-7 minutes, or until thickened and fish flakes easily with a fork.