Tilapia With Tomato, Bell Pepper, And Snap Peas
Tilapia With Tomato, Bell Pepper, And Snap Peas
I created a colorful medley of seasonal vegetables that's as much a feast for the eyes as it is for the palate. The key to this simple dish is not to overcook the tilapia and to keep the vegetables crisp-tender. You can feel free to substitute whatever vegetables you prefer.
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Servings
2
Ingredients
- 3 tablespoon olive oil
- two 1/2-pound tilapia fillets
- sea salt and freshly ground black pepper, to taste
- 2 shallots, sliced thinly
- 1/2 pound snap peas, trimmed
- 1/4 cup sliced cremini mushrooms
- 1 orange bell pepper, seeded and julienned
- 1 beefsteak tomato, chopped
- juice of 1/2 lemon
- 10 basil leaves
Directions
- Heat 2 tablespoons of the olive oil in a 10-inch skillet over high heat. Season the fillets generously on both sides with salt and pepper. Cook one at a time until golden, about 1 ½ minutes per side. Remove from the heat and set aside. To the same pan, add the remaining olive oil and reduce the heat to medium.
- Add the shallots and cook until golden brown, about 2 minutes. Add the snap peas and cook for 1 minute. Season generously with salt and pepper. Add the remaining vegetables in order, one by one, cooking each for 1 minute and seasoning generously with salt and pepper before adding the next.
- Remove from the heat and coat the vegetables with the lemon juice. Top with the basil leaves, and allow them to wilt slightly before serving with the fish.