Tilapia With Peach Salsa And Fingerling Potatoes Recipes

TILAPIA WITH SPICY FRESH SALSA

Steps:

• Preheat the broiler to high and move the oven rack about 6 inches from the broiler.
• Line a rimmed baking sheet with foil and spray lightly with cooking spray.
• Place the tilapia on the baking sheet and pour the olive oil evenly over them.
• Sprinkle with salt and pepper.
• Broil the fish until it flakes with a fork, about 4 minutes per side or so if your fish is thin. Turn it once during cooking.
• While the fish cooks, toss the tomatoes, jalapeño, onion, lime, cilantro and salt together in a small bowl. Set aside.
• When the fish comes apart easily, remove from the oven and transfer to plates; top with your desired amount of fresh salsa and serve warm.

TILAPIA WITH ESCAROLE AND LEMON-PEPPER OIL

Steps:

• Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the escarole wilts, about 5 minutes.
• Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.
• Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper.
• Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil.
• Photograph By Antonis Achilleos

BAKED TILAPIA WITH TOMATOES AND POTATOES

Steps:

• Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes.
• Meanwhile, toss the tomatoes, olives, capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes.
• Mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among plates and serve with the potatoes.

TILAPIA WITH BALSAMIC BUTTER SAUCE, THYME MASHED POTATOES, AND SUGAR SNAP PEAS

Steps:

• For thyme mashed potatoes:
• Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonfuls if dry.
• For balsamic butter sauce:
• Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
• Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.
• Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.
• Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.
• Divide potatoes, tilapia, and peas among plates; drizzle with sauce.