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Bruschetta Tilapia | Today's Cliche - Marriage, Family, & Working Mommy... from BOTH Women's and Men's Perspectives

Friday, June 23, 2017

Bruschetta Tilapia

November 25, 2009 by Kat  

Bruschetta Tilapia

From the kitchen of Margaret Donovan Struble

2 tablespoons extra-virgin olive oil
1 (1-lb) piece tilapia, grouper or any white fish (3/4 inch thick), skinned and halved crosswise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup coarsely chopped tomato
1 small garlic clove, minced (optional)
2 tablespoons thinly sliced fresh basil
Working off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper.
Toss together tomato, garlic (if using), basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of fish. Cover skillet with a tight-fitting lid and cook fish over moderately high heat until just cooked through, about 8 – 10  minutes.
Remove fish from pan, deglaze with  butter & white wine, pour over fish

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