Tilapia with Pimiento Sauce

Up until a couple years ago the only fish I would eat was canned tuna or fried fish. Then I discovered that I like tilapia – it’s very mild, so it doesn’t taste too “fishy”.

When I saw this recipe on another blog, I had to try it. I love the combination of green olives and tomatoes, and the sauce on this fish is great! I will definitely make this one again (though I will probably double the sauce next time – I love extra sauce!).

Tilapia with Pimiento Sauce
Simply Recipes blog (http://www.elise.com/recipes/)
1 Tbsp olive oil
1 small onion, cut into thin wedges
1 clove garlic, minced
1 14-ounce can diced tomatoes, undrained
1 cup sliced cremini or button mushrooms
3/4 cup pimiento-stuffed olives, coarsely chopped
1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 6-8 ounce tilapia fillets

In a large skillet heat olive oil over medium high heat. Add the onions and cook until tender, about 2-3 minutes. Add the garlic and cook until fragrant, about a minute more. Add tomatoes, mushrooms, olives, oregano, salt, and pepper. Bring sauce to boiling.

Gently place the fish fillets in the pan and scoop some of the sauce over the fillets. Return to boiling. Reduce the heat and cover. Simmer for 8 to 10 minutes or until fish flakes easily when tested with a fork. With a wide spatula, lift fish from skillet to a serving dish. Spoon sauce over fish. Serve with rice, and/or crusty bread.

4 servings

Artichoke & Tuna Panini

I did not feel much like cooking tonight, so this sandwich was perfect – and delicious!

Artichoke and Tuna Panini with Garbanzo Bean Spread
Giada’s Kitchen, Giada De Laurentiis

Garbanzo Bean Spread:
1 (15 1/2 ounce) can garbanzo beans, drained and rinsed
2 garlic cloves
1/4 cup fresh mint leaves
2 teaspoons grated lemon zest
3 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1 cup pitted black olives, finely chopped
2/3 cup extra-virgin olive oil (next time I would use less)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (5 1/2-ounce) cans Italian tuna in olive oil, drained (I used chunk light in water)
1 (13 3/4-ounce) can quartered artichoke hearts, drained
8 mini baguettes, halved lengthwise
2 cups arugula (I used baby spinach)

For the spread:
Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.

To make the panini:
Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl and toss gently to mix.

Lay out the sliced baguettes. Spread both halves of the baguettes with the garbanzo bean spread. Spoon the tuna mixture onto the bottom half of each sandwich and top with the arugula. Close up the sandwiches. Wrap one end of each sandwich in parchment paper to make it easier to eat, if you like.

8 servings