Fish,  Food,  Healthy,  Vegetables

Pan-Fried Tilapia with Tomato Basil Sauté

September 19, 2011 /

I finally broke down…and joined Twitter. Haha…I have had people telling me for like ever and day to join Twitter, so I finally did it. I have NO idea what I am doing or what I need to do or really even how to post anything but I am sure I will find out shortly. If you want to follow me I have a link at the top of my page, right next to the Facebook and RSS feed button. I least know how to do that much! Haha or you can follow me by clicking on my Follow button on Foodbuzz. Like I said…I have NO idea what I am doing haha so it might be a little rough at first hehe 😉

I was so happy to take it easy this weekend. It was such a rough week for me last week so I was very happy to just kick back and relax for the majority of the weekend.

PSU won this weekend!! WOOOOOT! Barely though, man was that a bad game haha. The Cheifs looks horrible, but what is new there really…The Steelers pulled through with a a big W so I was happy about that. I love football season. Makes me so incredibly happy! 😀

This recipe I am sharing with you today is a super quick and easy meal that you can make whenever you are short on time. You can substitute all sorts of ingredients if you don’t have what I used on hand. For example, you could use bacon or ham instead of pancetta….chicken instead of Tilapia. I wanted to share it with you because it was so yummy and low calorie too!

Ingredients:

  • 2 ounces chopped pancetta
  • 2 cups cherry tomatoes, halved
  • 1 teaspoon minced garlic
  • 1 teaspoon freshly ground pepper, divided
  • 1/2 teaspoon salt, divided
  • 1/4 cup basil leaves
  • 1 tablespoon olive oil, divided
  • 4 (6-ounce) Tilapia fillets
  • 4 lemon wedges

Heat pancetta in a medium skillet over low heat. Cook about 4 minutes or until pancetta begins to brown. Add cherry tomatoes, garlic, 1/2 teaspoon pepper, 1/8 teaspoon salt and cook until the tomatoes begin to soften. Remove from heat, and stir in basil leaves.

Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil in pan and swirl to coat. Sprinkle fish evenly with remaining salt and pepper. Add 2 fillets to pan, cook 2 minutes on each side or until fish flakes easily when tested with a fork.

Remove your fish from the pan and top with the tomato mixture, garnish with a lemon wedge and serve.

I paired this with an arugula, spinach, and feta salad with a balsamic dressing.

388 calories for one filet of fish and 1/3 cup tomato mixture.

I hope you all had a fabulous weekend and are having a great start to your week!

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