Mediterranean Tilapia

tilapia

The first time I went to Greece I had visions of myself eating Greek salad every day, hummus and LOTS of pita bread…oh bowls full of Chobani. Turns out the Greek salad in Greece actually contains no lettuce, hummus isn’t served at every restaurant and Chobani doesn’t exist. After this discovery though I came to really appreciate Mediterranean cuisine– simple flavors, fresh ingredients, and super healthy (except for those gyros stuffed with fries and dripping with tzatzki sauce at 4 am). Below is a photo of me eating one in broad daylight. Attractive, I know.

gyro

I love that you can walk up to a restaurant in the Greek Isles barefoot, covered with sand, without a reservation and sit down to enjoy one of the best seafood dishes you’ve ever had in your life. The flavors are never overcomplicated with butter, lard, oil, pure fat, or whatever they put in bang bang shrimp at Bonefish (drugs?)

Anyway, enough of me rambling about Greece…this isn’t a Greek dish really, but I wanted to get my point across about Mediterranean food in general. This being a PLRC recipe I decided to go for Tilapia because it’s cheap. It’s also mild, tastes good and takes on the flavor of whatever you pair it with. This recipe literally takes 10 minutes or less to make, so if you’re having company don’t start preparing it until they arrive. Oh and treat yourself and serve this with of slice of crusty bread…and wine đŸ˜‰

Ingredients

  • 1/2 cup cherry tomatoes, halved ($2.00)
  • 1/4 teaspoon red-pepper flakes ($.10)
  • 2 tilapia filets (8 ounces) ($4.00)
  • sea salt and ground pepper (free?)
  • 3 cups arugula ($2.50)
  • Splash of dry white wine ($.20)
  • 1 tablespoon butter ($.10)
  • 1 tablespoon lemon juice ($.05)

Total: $8.95

Instructions

  1. In a medium pan, bring the water to a boil. Add tomatoes and red-pepper flakes; top with fish, and season generously with salt and pepper. Cover, and cook 3 minutes. Add arugula. Cover, and cook another 2 minutes. Transfer tilapia and vegetables to a plate (reserve pan).
  2. Make sauce: Off burner, add butter, lemon juice and a splash of white wine. Swirl until butter has melted. Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce.

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