Thursday, June 21, 2012

Broiled Tilapia with Tomato-Caper Salsa

The tilapia was great, but the salsa was the star of the meal. We ate every bite of the salsa. It would be good on pork or chicken also.
This came from Cooking Light - December 2005

Ingredients for the Salsa:
1 cup chopped tomato
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon capers, drained
1 tablespoon white wine vinegar
1/2 teaspoon anchovy paste
2 garlic cloves, minced
1 1/2 tablespoons extra virgin olive oil, divided
1/4 teaspoon salt, divided
Directions for Salsa:
Combine the first 6 ingredients in a medium bowl, and stir in 1 1/2 teaspoons olive oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.  Set aside.
Directions for the Fish:
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 4-8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with the salsa.

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