Since we're trying to eat more seafood, I'm starting to run out of new (and simple) ways to make it. (You can ask James how many times he's had some variation of Garlic Salmon lately. And even then, the variation usually involves the type of fish.)
Well, I've decided it's time to bust out of this rut! Surveying the mostly empty fridge, I found some capers and a pint of grape tomatoes. I'd had fish with capers before, so I figured I'd just make a quick salsa topping for the fish.
After just a bit of slicing and mixing, the salsa's ready. Now all you've got left is the fish. I went with just a quick pan fry. Throw your fish on a plate, top with some salsa, and you're ready to eat! You could even serve this tomato and caper topped tilapia over a salad if you wanted!
Yield: 4 servings
|1 pint||grape tomatoes, chopped||You could also use about a cup of any other type of tomato, chopped.|
|1 tablespoon||parsley, dried|
|1 tablespoon||cilantro, dried|
|1 tablespoon||capers, drained|
|1 tablespoon||rice vinegar|
|2 cloves||garlic, minced|
- Gather all materials.
- Combine all materials except tilapia.
- Spray pan with a bit of oil, and cook tilapia.
- Serve tilapia, and top with tomato caper salsa.