Makes 2 healthy servings
Ingredients
2 Large, Fresh Tilapia fillets (get 3 if they look small)
Olive Oil (just enough to cover base of skillet...approx 1/2 tbs-1 tbs)
1/3 cup chopped cilantro
1/3 cup crumbled feta cheese
1/3 cup chopped kalamata olives (pitted)
1/3 cup chopped grape or cherry tomatoes
1 lemon, cut in half
1 cup Rice
1 tbs Butter
Salt & Pepper
Directions
Rice
Cook Rice according to instructions on package (typically boil 2 cups of water, add 1 cup of rice, cook on low for 15-20 mins until moisture has evaporated). After rice is done, add a little salt and about 1 tbs of butter.
Fish
Heat olive oil in large skillet over medium heat. Salt & Pepper both sides of Tilapia and place in skillet. Cook on each side about 4 minutes. It should take about 8 minutes total, but will depend on your heat and pan. You don't want to overcook it or it will dry out.
Topping
Right before the fish is done, toss cilantro, olives, feta, and tomatoes in a bowl. Salt to taste.
Plating
Split rice evenly between two plates. Add a fillet to each plate, placing it slightly on the rice. Squeeze fresh lemon juice over fish and rice. Scoop 2-3 spoonfuls of topping over each rice/fish combo. Bring extra topping to the table because it's too good to throw away.
Big Delicious Tips
1. To see if oil is hot enough before adding the fish, I usually splash a little water on the oil to see how it reacts. Should sizzle a little bit, but not big pops.
2. Dab both sides of the fish with a paper towel prior to seasoning. This helps the seasoning to stick and also allows better 'connection' with the hot oil.
3. It's probably best to use a non-stick skillet when cooking fish, but I don't have a big one. So, I use a stainless steel skillet and just lower the heat a bit (if 5 is medium, I put it on 4). It takes a little longer to cook, but seems to keep it from sticking.
4. For the cilantro, you can use the sprigs as well as leaves, but I try and just use the leaves. It takes a little longer, but I think it's worth it.
5. Try and avoid adding too much of the juice from the tomatoes. The topping is better with as little liquid as possible.
6. If you squeeze the lemon half with the cut side in the palm of your hand, it's easier to keep the seeds from getting into the dish...your hand just gets a little juicy.
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