Tilapia With Fried Shallots
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Nadine Aitken's fondness for Mediterranean-style food inspired this "dressed up" seafood recipe. I particularly liked the texture and flavor contrasts between the crispy fried shallots, the pungent olive mixture and the mild but moist fish. For the best flavor, use high-quality olives, either from an olive bar, like those at Whole Foods, or from a gourmet jarred brand.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
2 medium shallots, thinly sliced
4 tilapia fillets
2 tablespoons chopped green olives
2 tablespoons capers
2 tablespoons fresh lemon juice, plus 4 lemon wedges
In a lightly oiled, preferably nonstick, skillet over medium-high heat, saute shallots until brown and crispy. Remove from pan and set aside. If necessary, add additional oil before cooking fish. Sprinkle tilapia fillets with salt and pepper and cook in same pan for 5 to 7 minutes, or until done, turning once. Remove fish from pan and keep warm on serving plate. In same skillet, combine olives, capers and lemon juice and heat through. Spoon olive mixture over tilapia fillets and top with fried shallots. Season with additional lemon, from wedge, if desired.
Using olive oil will give the dish added Mediterranean flair. Aitken also suggests adding a clove of minced garlic to the pan with the olives, capers and lemon juice for more flavor.
Per serving: 277 calories (percent of calories from fat, 41), 38 grams protein, 2 grams carbohydrates, trace fiber, 12 grams fat (2 grams saturated), 119 milligrams cholesterol, 184 milligrams sodium.
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