Tilapia with Oranges, Tomatoes and Toasted Garlic
For a lighter take on winter cooking, try this bright-tasting fish dish. Sautéing the tomatoes (the grape variety are best in colder months) and orange slices bring out the sweetness of both, and the combo pairs terrifically with cooked ginger and garlic.
- 1/2 cup(s) whole-wheat couscous
- 1 large orange
- 3 teaspoon(s) olive oil
- 4 small tilapia fillets (about 1 1/2 lb)
- Kosher salt and pepper
- 2 clove(s) garlic, thinly sliced
- 1 1/2 piece(s) fresh ginger, very thinly sliced
- 1 pint(s) cherry tomatoes, halved
- 2 scallions, thinly sliced
Cook the couscous according to package directions. Cut away the peel and white pith of the orange. Working over a bowl, cut the orange into segments, adding them to the bowl along with any juices.
Meanwhile, heat 1 tsp oil in a nonstick skillet over medium heat. Season the tilapia with 1/2 tsp salt and 1/4 tsp pepper and cook until opaque throughout, 1 to 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
Wipe out the skillet and heat the remaining 2 tsp oil over medium heat. Add the garlic and ginger and cook, stirring occasionally, until golden brown, about 1 minute. Add the tomatoes and cook, tossing occasionally, until beginning to break down, about 3 minutes. Add the oranges and any juices and gently toss to heat through. Serve with the tilapia and couscous and sprinkle with the scallions.
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