Tilapia with Warm Olive Salsa
Need From preparation to the plate, this recipe takes roughly 12 minutes. It is a pretty expensive recipe for fans of Mexican food.
Instructions
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add tomato; cook 1 minute or until thoroughly heated.
Combine cooked tomato, olives, parsley, and 3/4 teaspoon oregano in a small bowl; keep warm.
Wipe pan dry with a paper towel; return pan to medium-high heat. Recoat pan with cooking spray.
Sprinkle fillets evenly with 3/4 teaspoon oregano, salt, and pepper.
Add fillets to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Squeeze 1 lemon wedge over each fillet; drizzle each evenly with oil. Top evenly with olive salsa.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine
Tilapia works really well 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. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
Tangent Paragon Vineyard Pinot Gris
Framed by a light lemony acidity and vibrant minerality, thispinot gris was made in the traditional dry style of northern Italy.It is surprisingly full-bodied, with concentrated flavors of peach,ginger and tropical fruit, with a hint of a pine-resin character. A great wine on its own, Tangent Pinot Gris pairs well with a widerange of foods including seafood, pasta with light sauces, evengrilled sausages.