Tilapia with Basil Oil and Summer Salsa |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My recipe for tilapia is one of my favorites because it is a light entree that blends full flavor and beautiful color. It can be served with any number sides, such as pasta, couscous or rice, and is even terrific served over a bed of greens. âJeannine Sanchez, Encinitas, California Ingredients:
1/2 cup fresh or frozen corn, thawed |
1/2 cup chopped nectarine |
1/2 cup cubed avocado |
1/2 cup chopped tomato |
2 tablespoons minced fresh basil |
2 tablespoons lime juice |
1-1/2 teaspoons grated lime peel |
1 teaspoon finely chopped seeded jalapeno pepper |
1/4 teaspoon salt |
1/4 teaspoon pepper |
basil oil: |
1 cup loosely packed basil leaves |
2 tablespoons lime juice |
1-1/2 teaspoons grated lime peel |
1 garlic clove |
1/2 teaspoon salt |
1/3 cup olive oil |
tilapia: |
4 tilapia fillets (6 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons olive oil |
Directions:
1. In a small bowl, combine the first 10 ingredients; chill until serving.
2. For basil oil, place the basil, lime juice, peel, garlic and salt in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream.
3. Sprinkle tilapia with salt and pepper. In a large skillet, cook tilapia in oil over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with basil oil and salsa. Yield: 4 servings.
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