I never make fish at home since my husband gags on cue if he just thinks about a bone. The joke in our family is that the kids ate fish with gusto and as they watched Harry pick up a fork they would all start making choking sounds. I swear if there was a bone it would find Harry. No one else would have a bone but he channeled that damn bone where ever it might hide.
Alright, so this economy has me so freaked out that my new kick is cooking for less. Waste not want not, right? So I bought Tilapia. I think of it as the Pinot Grigio of fish. Easy, clean, simple, anyone can eat it.
It was on sale so cheap was on my mind and fast since it was late. Grape Tomatoes were on sale and so were mushrooms. So sauteed highly seasoned Tilapia with a roasted relish of Grape tomatoes, red onions, mushrooms with olive oil and balsamic vinegar. Mixed organic greens with , hot peppers, and chopped tomatoes, onions, english cucumber, and red pepper.
The relish that I do all the time is a variation of one that I learned in a cooking class. In that you blanch then peel plum tomatoes before roasting.....a slight potchky (more work) and blend the finished product. I like texture and the more I eat the happier I am.
Roasted relish
Pre-heat oven to 425
Cookie sheet lined with tin foil (for easy clean-up)
Red Onion one large or more if you like (or sweet if you dont have red) diced medium
Grape Tomatoes (I had some going south it was probably two containers
Two container sliced mushrooms
olive oil
balsamic vinegar
garlic
salt
pepper
or grill seasoning
Place onions and tomatoes on sheet pan drizzle with olive oil and balsamic vinegar
Season with Salt and pepper or grill seasoning (u can add a pinch of cayenne if you like it spicy)
add chopped garlic or use garlic powder or use garlic clove in skin and squeeze garlic out after cooking.
Cook for 30-35 minutes take out and mix around add mushrooms and toss add a little seasoning to mushrooms. Cook another 10- 15 minutes.
The great thing is you can take out the pan and if you are not ready to eat you can put it back in to heat and it's all good!
Tilapia
You can use a non-stick skillet, or a grill pan. I used the skillet, didnt feel like cleaning the grill pan.
Spray one side of Tilapia with olive oil or rub a little on. Season with salt and pepper or grill seasoning. I used some chili powder too, but dont know if I would do that when topping with relish. I would definitely do it to make fish tacos or wraps.
Little olive oil in the pan heat the pan and place the fish seasoned side down then season the top side of the fish. Cook 3 - 4 minutes per side. Remove to a plate and cover with foil if not serving immediately.
Serve a couple pieces of fish with tomato mixture slightly on top and to the side with tossed salad in a white wine vinegar, dijon mustard vinaigrette. Makes a pretty plate. Lots of color.
Hey and guess what Harry ate 3 pieces of fish a ton of tomato, mushroom relish and a boatload of salad. No bones thank god!!!
You can take the leftovers and make a great fish wrap the next day. There are these new breads called Flat-outs and the multi-grain with flax are really good. You can grill them and wrap them with leftover fish and salad.
Anyway dinner was quick and cheap and delicious.
