Tilapia and Buttered Tomatoes with Ginger
INGREDIENTS
2 tilapia filets
Note – 2 fish filets will serve 2 adults. I add 1 filet per every 2 kids if your kids will be enjoying the fish as part of their dinner as well. Remember to add an additional portion of lemon juice, olive oil, salt and pepper if adding extra fish filets for the kids.
2 tbsp. freshly squeezed lemon juice*
2 tbsp. good olive oil*
1 tsp. kosher salt*
½ tsp. freshly ground black pepper*
4 scallions
4 tbsp. unsalted butter*
1 - 1” piece ginger*, peeled and minced
1 ½ lb. tomatoes* (about 3 medium) cut into 1” pieces
2 tbsp. plus 1 ½ tsp. soy sauce*
Kosher salt*
Cooked rice* (any variety) or other grain of choice
DIRECTIONS
Place the fish filets in a glass baking dish. Drizzle the lemon juice and olive oil over the fish, rub into the flesh, and sprinkle with the salt and pepper. Cover the dish with plastic wrap and refrigerate the fish for up to an hour or, if cooking right away, let it sit on the counter for 15 minutes or so. Tip – if refrigerating the fish, take it out of the refrigerator 15-20 minutes before cooking and let it rest on the countertop before cooking.
Meanwhile, trim dark green tops from scallions and thinly slice; set aside for serving. Finely chop remaining white and pale green parts. Heat butter in a large skillet over medium. Add white and pale green parts of scallions and ginger and cook, stirring often, until fragrant, about 1 minute. Add tomatoes and cook, turning gently with a spoon, until juicy and warmed through, about 2 minutes. Add soy sauce and toss to combine. Taste and season with kosher salt if needed.
Heat a skillet over medium-high. When the pan is good and hot, add the fish and cook for about 4-5 minutes per side. For serving, spoon a portion of rice (or other grain) in a shallow bowl, spoon over some of the tomato mixture and juices, top with a fish filet, and sprinkle over reserved scallions. Enjoy!
Wine Pairing
Sauvignon Blanc, Pinot Grigio, Rose, Pinot Noir
Kid Version
This fish is mild in flavor and my kids really enjoy it. I serve them the fish, with a side of the rice (or other grain) and raw, sliced tomatoes on the side.
*Buttered Tomatoes with Ginger portion of the recipe courtesy of Bon Appetit Magazine
