Thursday, June 21, 2012
Broiled Tilapia with Tomato-Caper Salsa
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.