Monday, September 12, 2005

Sicilian Fish

  • 1 Tbls olive oil
  • 4 fish fillets
  • salt & pepper to taste
  • 1/4 c. water
  • 1 sm. onion, chopped
  • 1/2 lb mushrooms, sliced
  • 8 cherry tomatoes, cut in half
  • 1/2 tsp. oregano
  • 1/2 tsp. basil
In a skillet, heat olive oil over medium-high heat. Add fish fillets, and salt and pepper to taste. Cook 2 to 5 minutes on each side, depending on the thickness of the fish. Carefully remove fish from skillet and keep warm.

Add 1/4 c. water to the skillet and deglaze pan using a wire whisk. Now add the onion, mushrooms, cherry tomatoes, oregano, basil and salt & pepper again, and cook till tender and onion is translucent, about 5 minutes.

Serve fish with this mixture over the top.

Per Serving:
252 calories; 5g fat; 43g protein; 7g carb; 2g fiber; 99mg cholesterol; 131mg sodium

My notes:

This was excellent. I used tilapia fish, as usual, and it worked excellently. The next time, I'm going to try it using some garlic and I always omit the mushrooms. I may also use bigger tomatoes, because this didn't really leave much in the way of a "sauce" for the fish - just the onions and tomatoes. Otherwise, it was excellent!