Wednesday, June 10, 2009
The lovely Domestic Diva is back to share another fabulous and fresh fish dish with us. I can't wait to try this one! When you are done checking it out don't forget to head on over to her blog for delicious recipes ideas, wine tasting notes and much more. - Jen
The Diva is back on Piccante Dolce! I'm here to bring you one of my favorite, simple summer recipes. This dish is light, refreshing and simple to make and captures the flavors of spring. Tomatoes are just about to come into season, and I managed to score some beautiful, organic heirlooms this week. If you want to transform it for the grill, instead of tilapia, this dish can be made with a steakier fish like Mahi-Mahi or Halibut and instead of oven roasting the spring onions, the foil packet can be thrown on the grill. So with further ado, here's the recipe!
Domestic Diva's Tilapia with Spring Onions & Heirloom Tomato Salad
2 tilapia filets
1/2 cup white wine
1 sprigs tarragon
1 tsp lemon juice
1 heirloom tomato, cut into thin slices
1 bunch spring onions, tips removed
2 tbsp grapeseed or canola oil
1 tbsp good olive oil plus more for drizzling
salt and pepper
Preheat the oven to 350 degrees. Lay the spring onions on a piece of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Fold them up in the foil and roast them in the oven for 12-15 minutes or until they're tender. Remove from the oven.
Heat the grapeseed oil in a saute pan. Salt and pepper the tilapia filets. Add them to the pan, cooking for a few minutes on each side. Remove from pan. Add the white wine and reduce in half. Season to taste with salt and pepper.
To plate, place a bunch of spring onions on the bottom of the plate. Top with a piece of fish. Spoon the white wine reduction over the fish. Layer the tomatoes on top, add a sprig of tarragon, and season with lemon juice and salt and pepper. Drizzle with some good olive oil. Enjoy!