Does fish and veggies fill you up? Even though the pictures in the magazines the fish topped with a lovely assortment of veggies looks so pretty and healthy, I view it with a critical eye. Fish and veggies alone is like an appetizer for me. I need something more. Something starchy, something with a little oomph to it.
So, when I saw this recipe, Tilapia with Peppers and Olives from, where else, Real Simple, I immediately started thinking about what I would serve it over. I settled on quinoa flavored with a little preserved lemons and a fresh bay leaf. I think some thin sliced pan-fried or roasted potatoes would have been good too. This was fresh, healthy and a great way to use the bounty of bell peppers that some of you may be enjoying. Love this “in season” eating!
Tilapia with Peppers and Olives
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the fish with 1⁄4 teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Cook the peppers and onion, stirring often, until tender, 8 to 10 minutes. Stir in the olives, parsley, lime juice, and 1⁄4 teaspoon each salt and pepper. Serve with the fish. (Given my dislike for multiple pans, I didn’t use a second skillet, I just put the fish on a platter, covered with foil and cooked up the peppers in the same skillet.)
This will be my entry for Two For Tuesdays!