Wednesday, August 25, 2010

tilapia with peach salsa

My husband said, "when I saw this I didn't think it would be very good, but it is." I agree.

Make the salsa first:
  • 1/2 cup chopped peaches
  • 1 jalapeno pepper, chopped
  • 1/4 cup (ish) fresh cilantro, chopped
  • juice from 1 lime
  • a bit of salt and black pepper
  • 1 bell pepper, chopped (I used half of a purpley-redish and half of a neon green-yellow. Obviously I am an expert and know the real names of bell peppers)

Mix everything up and put in the fridge until you're ready to serve.

On to the tilapia:
  • 2-4 tilapia fillets (I use frozen - still yummy and cheaper)
  • 1-2 Tbsp olive oil
  • 1-2 cloves of garlic, minced
  • 1/2 tsp dried basil
  • 1/4 tsp (ish) salt
  • 1/4 tsp (ish) black pepper
  • cooking spray

Preheat over to 375. Spray cooking spray in baking dish. Put the fillets in the dish. Pour olive oil over the fillets; then spread garlic over the fillets; then shake the basil, salt, and pepper over the fillets. Bake for 8-12 minutes (mine are perfectly flaky at 10 min)

When the tilapia is done, top with salsa. Serve with wild rice and zucchini (not asparagus and potatoes as seen above).

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