AKA “One-Skillet Fish”
The problem with cooking fish indoors is that you can smell it when you get home for weeks after you’ve prepared it. My dad takes pride in the fact that since this recipe uses tilapia, a mild white fish that’s really delicious, it doesn’t add that unwanted smell to your living space. Plus, it’s filling, flavorful, healthy, and easy to make on a weeknight after a long day at work. Makes 4 servings.
- 1 tablespoon extra-virgin olive oil
- 1 pound (16oz) dried penne or ziti pasta
- 1 small brown or white onion, cut into thin wedges
- 2 garlic cloves, minced
- 1 14oz can of diced tomatoes, undrained
- 1 cup sliced crimini or button mushrooms
- 1/4 cup capers, drained
- 4 garlic cloves, minced fine
- 1/2 teaspoon dried oregano
- 4 6-8oz tilapia fillets
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon Flake Salt
- In a large skillet heat the olive oil over medium-high heat.
- Add the onions and cook until tender, about 2-3 minutes.
- Add the garlic and cook about 30 more seconds.
- Add tomatoes, mushrooms, oregano, salt and pepper.
- Bring the sauce to a boil.
- Carefully place the fish fillets in the pan and scoop the sauce over the fillets.
- Return to boiling.
- Reduce the heat and cover.
- Simmer for about 8-10 minutes — or until the fish flakes easily when tested with a fork.
- With a wide spatula, lift the fish from the skillet to a serving dish.
- Spoon the sauce over the fish and add the capers on top.
*Serve with rice (my favorite is a persian or indian style rice) or crusty fresh bread to soak up the wonderful liquid.
**Wine Recommendation: This dish SCREAMS for a Sauvignon Blanc, either from California, France or New Zealand. Honig’s Sauvignon Blanc (Napa Valley) really makes this dish sing.