Tilapia or salmon with Onion & Tomato

By sidecars

I made this tonight. I used frozen salmon, actually. I added a bit of cornstarch to thicken the liquid. I also added a bit of diced kimchee to give it oomph. I did NOT use chicken stock. I used THREE whole smaller onions. You could also add some olives. Go overboard with garlic. I did double. REALLY good.

Ingredients

• 5 whole Tilapia Fillets
• 5 whole Roma Tomatoes
• 2 cloves Garlic, Minced
• 1/2 whole Onion
• 1/2 cans (14 Oz. Can) Chicken Stock, Sodium Reduced
• 2 sprigs Basil, Chopped
• 1 Tablespoon Butter, Unsalted
• 2 Tablespoons Extra Virgin Olive Oil

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from tastykitchen.com

Preparation

Step 1

In a sauté pan, heat the olive oil and butter over medium heat. When oil is hot, add onions and cook until translucent (just a few minutes). Add garlic and cook for about a minute (you do not want to burn your garlic).
Add tomatoes and cook down for a few minutes, just enough to let the tomatoes release their juices. Season with salt and pepper. Add tilapia fillets; gradually add chicken stock, cooking through each time. Continue to add the stock until gone.
Cook the tilapia fillets until white and flaky (this will depend on the thickness of your fillets). When the fillets are nearing completion, add the basil.
Serve with your preferred kind of rice.