I can’t decide what I like best about this dish — the fact that it is really a complete meal, the fact that it is filled with healthy ingredients, or the fact that it takes mere minutes to make. It’s all good!
- Tilapia filets (washed, dried, lightly coated with olive oil and rubbed with just a smidge of kosher salt)
- Durkee’s Citrus Grill seasoning (or your favorite dry seasoning for fish)
- Green bell pepper, sliced or chunked
- Cherry or cherub tomatoes, cut in half
- Olive oil
- White wine (optional)
Coat the fish lightly with your seasoning. Preheat your nonstick pan to medium to medium high heat (about 350). Add a little olive oil to the pan, then place your fish into it.
Allow the fish to cook until it’s about half done (sometimes referred to as the skunk line — see the opaque white that starts at pan level and goes up?). Should take 2 to 4 minutes, depending upon the thickness of the filet. Don’t mess with it until it gets to that point! Then, gently turn it over and cook the other side.
Wait to add your peppers and tomatoes near the end of the cooking of the second side of the fish. You don’t want to overcook those vegetables!
Once your fish has finished cooking on the other side, remove the fish from the pan, pour in a bit of white wine (maybe 1/4 to 1/2 cup) while the burner is still on, and scrape off the little bits that remain. Simmer for 3 or4 minutes with the vegetables still in the pan with the wine and the scrapings.
Next time I make it, I am going to put the “sauce” underneath the fish, rather than on top, since it’s not the prettiest. I’d take the tomatoes and peppers out with tongs, pour the sauce on individual plates, top with fish, then top with the tomatoes and peppers.