Enjoy a lighter dinner that has lots of flavor and texture. The simple fish is served with a zippy but well balanced zucchini relish.
1 pound fresh or frozen skinless tilapia fillets
1 1/4 cup chopped zucchini or cucumber
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 small fresh jalapeno pepper, seeded and finely chopped
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
fresh tomato wedges, optional
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into serving-size pieces, if necessary. Measure thickness of fish. Set aside.
For the zucchini relish, in a medium bowl combine zucchini, bell pepper, onion, jalapeno pepper, white wine vinegar, 1 tablespoon olive oil, and 1/4 teaspoon of the kosher salt. Set aside.
In a small bowl combine remaining 1/4 teaspoon kosher salt, the cumin, and black pepper. Arrange fish in a single layer in a 15x10x1-inch baking pan, turning under thin edges. Sprinkle cumin mixture evenly over fish. Drizzle with 1 tablespoon oil.
Bake in a 450 degrees F oven for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork.
Serve fish with zucchini relish and, if desired, tomato wedges.
kathyadams
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reviews & comments
February 7, 2013
Tilapia is one of my favorite fish because it's so mild and can pair well with a variety of other ingredients. The zucchini relish added not only flavor and texture, but helped "beef up" this light fish dish. The relish had just the right amount of tang and heat from the vinegar and jalapeno. Tilapia cooks very quickly so watch it carefully. The cooking time listed worked perfectly for me.