Saint Peters with Tomato Salsa

receita_tilapiagrelhada

Ingredients:

  • 4 Saint Peters (tilapia) fillets (100-150 g / 3-5 oz each)
  • 50 ml (1.9 fl oz) dry white wine

For the salsa:

  • Juice of 1 lime
  • 1 red onion, finely diced
  • 5 ripe tomatoes, finely diced
  • Black pepper to taste
  • ⅓ cup chopped fresh basil
  • 300 ml extra virgin olive oil
  • Salt to taste

Method:

  1. Season the fish fillets with salt and let them marinate in the white wine for 20 minutes, in the refrigerator.
  2. Combine the lime juice and the salt in a bowl.
  3. Add the remaining ingredients and toss well to combine, mashing lightly with a fork. Set them aside.
  4. Transfer to a serving bowl.
  5. Heat a griddle or skillet, add 1 tablespoon olive oil and cook the fish fillets on both sides until golden brown. Serve immediately, with the tomato salsa.

Serves 4

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