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Wine Sisterhood Healthy Recipe: Tilapia with Sweet 100 Tomatoes and Basil
We posted a photo on FB last night, and are happy to report that this dish was delish! Kind of like a healthy version of a Pizza Margarita, believe it or not. Obviously, sans bread and cheese, but the simple, fresh flavors of the sweet tomatoes and earthy basil struck that flavor note. We recommend pairing with any light white such as
Pinot Grigio,
Chardonnay (crisp style; little oak),
Sauvignon Blanc,
Riesling or a
White Blend.
Tilapia with Sweet 100 Tomatoes and Basil
Serves Four
4 Tablespoons olive oil
4 Tilapia fillets (about 1lb) - Or other flaky white fish of your choice
1 cup Sweet 100 and/or Tiny Pear tomatoes, sliced in half
4 Tablespoons fresh Basil, chiffonade*
� cup dry white wine, such as Cocca di Pappa Pinot Grigio. Plus a glass for the chef.
Kosher salt and freshly ground pepper to taste
Pour yourself a glass of Pinot Grigio (or white wine of your choice).
Heat olive oil in a saut� pan until very hot but not smoking. Season Tilapia fillets with salt and pepper and place in pan. Cook on one side two to three minutes, then turn and cook two minutes until done. If you are NOT using a non-stick pan, take care to loosen fillets by carefully working the spatula underneath them before turning. Tilapia fillets are delicate!
Hold fillets on warmed platter .
Splash � cup of dry white wine into saut� pan and reduce for three minutes using whisk, scraping up any browned bits from bottom of
pan. As sauce starts to reduce, add tomatoes and cook two to three more minutes, until tomatoes start to soften and sauce gets thicker (coats a spoon). Add basil, and season with salt and pepper to taste.
Pour over warm Tilapia fillets and serve with oven-roasted red potatoes and green beans. AND a glass or two of Pinot Grigio!
*To chiffonade basil, pick large basil leaves and place one on top of the other. Roll into a little cigar, then chop with a sharp knife from one end to the other, leaving long, thin strips.
