Recipe: Tilapia Topped with Bruschetta & Risotto

Since this Sunday was also the end of Mob Week on AMC I decided on a low calorie healthy Italian dinner to go along with “GoodFellas.” I do not often prepare fish but I do like tilapia since its a light flaky fish that isn’t fishy. Add in a bit of bruschetta it is really delicious.

Please see the photos for more information and preparation examples. Total time 1.5 hrs.

Ingredients: (Serves 6)

  • 6 Roma Tomatoes
  • Fresh Basil
  • Fresh Oregano
  • 1 Onion
  • 1 Garlic Bulb
  • Virgin Olive Oil
  • Salt / Pepper
  • 2 1/2 lbs of Tilapia
  • 2 packages of Risotto
  • 2 Sticks of Butter
  • 3 Lemons

First: Prepare the Bruschetta

Cut the Roma tomatoes into small slices and then finely chop into small squares making sure to remove the meat, juices and seeds. Finely chop and add several leaves of basil and oregano. Peel and crush several cloves of garlic in a garlic press. Finely dice and add one half onion. Drizzle in the virgin olive oil making sure not to use too much. Mix and salt & pepper to taste.

Second: Prepare the Risotto

Risotto (rice) is usually a single course of a meal in Italy but it can also be served as a side as risotto alla milanese. I just usually use store bought packages of risotto with the directions on the package. It can be quite complicated to prepare risotto alla milanese from scratch but if you are up to it here is a recipe from the Food Network -> http://www.foodnetwork.com/recipes/mario-batali/risotto-milanese-risotto-in-the-style-of-milan-recipe/index.html

Third: Prepare the Tilapia

I do not like cooking fish in the oven, especially if there is any chance of it filling the house with a fish smell. So I usually cook all of my fish on the grill – wrapped in heavy grade tin foil. Lay the tilapia filet on a large enough tin foil square. Cut a lemon in half and squeeze the fresh lemon juice onto the filet. Place a tablespoon of butter on top of the filet. Season with ground black pepper and a dash of garlic salt. Wrap every thing up in the tin foil leaving a small opening on the top. Place on the grill under low heat for 10-15 minutes or until the filet is white and flaky. Test with a fork before serving.

Also, you may want to place about half of the bruschetta into a small sauce pan on the grill to heat that up as well. Or you can simply serve it cold on top of the tilapia. I prefer the bruschetta to be slightly warm.

Last: Serve

Remove the tilapia from the tin foil and place on a plate. Slightly drizzle it with olive oil. Place one tablespoon of bruschetta on top of the filet. Add the risotto and serve.

[cincopa AgEAH8q3kUKp]

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s