Monday, June 15, 2009

Antipasto Tilapia

I just got back from a 4-day trip to Vegas where I ate total crap and drank too many beers and ciders, so I am back on my healthy kick yet again. And of course, while I was gone, my husband was left home to bachelor devices, so he didn't do too much better.

On my way home from work today I stopped at my happy place, The Fresh Market, on a mission to find fruits and vegetables. My husband was in a "fishy" mood, so I picked up tilapia and stopped at the antipasto bar (or is it antipasti) for some marinated artichoke hearts, feta cheese and olives. I also picked up grape tomatoes to toss with the antipasto ingredients to make a little topping, a salsa so to speak.

I seasoned the tilapia and sauteed it for about 3-4 minutes per side until cooked through and starts to flake. Then simply top it with the antipasto ingredients. It was delicious.

I served it with roasted zucchini. Preheat the oven to 400 degrees. Cut the zucchini in half, then cut each half in half again, this time lengthwise. Then cut each quarter into thirds. This creates a wedge shape. Drizzle with olive oil and season with salt and pepper. Toss and lay on a baking sheet. Cook in the oven for about 10-12 minutes.

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