Broiled Tilapia with Tomato-Caper Salsa

Name: Broiled Tilapia with Tomato-Caper Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoons anchovy paste; 0 teaspoons freshly ground black pepper, divided; 1 Tbsp capers, drained; 2 Tbsps extravirgin olive oil, divided; 59 milliliters chopped fresh flat-leaf parsley; 2 garlic cloves, minced; 0 teaspoons salt, divided; 680 grams tilapia fillets; 237 milliliters chopped tomato; 1 Tbsp white wine vinegar

Broiled Tilapi A mixture of anchovy paste, tilapia fillets, capers, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the extravirgin olive oil you could follow this main course with the Meyer Lemon Polenta Cake with Winter Fruit Compote as a dessert. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Combine the first 6 ingredients in a medium bowl, and stir in 1 1/2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.

Ingredients you will need

Black Pepper

Salt

Cooking Oil

Equipment you will use

Bowl

Brush fish with remaining 1 tablespoon oil; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Arrange fish in a single layer on a jelly-roll pan coated with cooking spray. Broil 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Ingredients you will need

Cooking Spray

Pepper

Jelly

Fish

Roll

Salt

Cooking Oil

Equipment you will use

Frying Pan

Serve with salsa.

Ingredients you will need

Salsa

Equipment

Broiler

Bowl

Frying Pan

Ingredients

Servings:

1teaspoons

anchovy paste 0teaspoons

freshly ground black pepper, divided 1Tbsp

capers, drained 2Tbsps

extravirgin olive oil, divided 59milliliters

chopped fresh flat-leaf parsley 2

garlic cloves, minced 0teaspoons

salt, divided 680grams

tilapia fillets 237milliliters

chopped tomato 1Tbsp

white wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Tilapian on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.