Baked Tilapia


More Tilapia! I decided to make this dish last night since I had two remaining vacuumed-sealed frozen filets in the freezer and really didn’t feel like venturing out to the grocery story, and because it’s easy (and quick) to make. It turned out super delicious and just melts in your mouth with a nice buttery flavor, hint of lemon, and little salty tang from the capers.

Baked Tilapia and Green Beans

Ingredients

  • 2 tilapia fillets (6 oz. each)
  • 3 tbsp. butter, melted
  • 3 tbsp. lemon juice
  • 1/8 tsp. kosher salt
  • 1-1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 2 tbsp. capers, drained
  • 1/2 tsp. dried oregano
  • 1/8 tsp. paprika

Directions

  1. Place tilapia in an ungreased 13-in. x 9-in. baking dish.
  2. Season fish with salt, garlic and onion powder.
  3. In a small bowl, combine the butter and lemon juice; pour over the fillets.
  4. Sprinkle with oregano, paprika and capers.
  5. Bake, uncovered, at 425°F for 10-15 minutes or until fish flakes easily with a fork.

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Cherry Tomato Vinaigrette


If you saw the post on my trip and culinary adventures in NY, then you’ll recognize the name of this dish. If not, I’ll tell you that I had a wonderful meal at a restaurant in SoHo… Slow Cooked Salmon with Corn Pudding and Cherry Tomato Vinaigrette, which was mouth-watering delicious. I decided to make this mostly because I was reminiscing of that dish, and wanted to try making it at home. You might think this recipe is like a traditional salad dressing because of its title, but that simply is not the case. The cherry tomatoes are cut in half, and remain in tact which makes it a nice accompaniment to serve with fish, steak, and chicken, but would also be great in a salad.

Ingredients

  • 1 medium shallot, sliced
  • 2 tbsp. red wine vinegar
  • 1 tbsp. nonpareil capers (the tiny ones), drained
  • 1 pint cherry or grape tomatoes, cut in half lengthwise
  • 1/2 tsp. kosher salt
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup canola oil
  • 1 tbsp. chopped flat-leaf parsley
  • 1 tbsp. chopped fresh basil
  • 1/2 tsp. ground cumin
  • 1/8 tsp. freshly ground black pepper

Directions

  1. In a medium bowl, stir together the shallot, vinegar, capers, tomatoes, and 1/2 teaspoon salt.
  2. Let that stand about 10 minutes, then stir in the olive and canola oil, parsley, basil, cumin, and pepper.
  3. In a large skillet over medium heat, add the vinaigrette to the pan, and bring just to a simmer, stirring with a wooden spoon.
  4. Cook until the tomatoes soften, about 5 minutes.
  5. Spoon the sauce over desired dish and serve.

 

Cherry Tomato Vinaigrette w/Marinated Rib-Eye and Polenta

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