Saint Peters with Tomato Salsa



  • 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


  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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