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This weekend I shopped, but for baking stuff, so when it came to cooking today’s lunch I had to go with the three things I had on hand (you will see the Campari tomatoes from last week). I could’ve done an episode of 5 ingredient fix… It turned out to be soo yummy and creamy I am in love with it and am taking some for lunch tomorrow.

FISH À LA “WHATEVER-IS-IN-THE-FRIDGE”

Serves 2

Ingredients

  • 2 tilapia loins, cut in cubes
  • 1/4 onion, chopped
  • 4 Campari tomatoes, quartered
  • 2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 2 tbsp olive oil
  • 1/4 c white wine (I used Chardonnay)

Prep:

Heat one tablespoon oil in a medium temperature and fry the onion. Add the tomatoes and cook until the tomatoes soften a little. Add the parsley and garlic. Mix well. Remove from heat and pour into bowl. Return the pan to the flame, add second tablespoon oil and when hot, add the tilapia cubes. With a pair of tongs, turn tilapia so that all sides are white and seared. Return tomato mix to pan. Add salt and pepper to taste. The mix will look creamy. Add the wine and let it reduce until the creamy texture returns.

Pescado c:jitomate y cebolla

(apologies for the less-than-stellar picture, I forgot to take a picture of the plated version before eating it :D) It may not be the best-looking thing, but trust me, it was good.

Notes

Because tilapia is such a delicate fish, it will cook quickly. As you see from my picture, several of my cubes broke apart, so be careful if presentation matters.

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