Papaya Tilapia for lunch

July 14, 2011 at 6:47 pm 1 comment

I love to cook and my favorite approach is to make something out of whatever ingredients I have in the fridge.

Today I prepared some Tilapia fillets which were on special in the fish department of the local supermarket.

After sauteeing slim rondelles of white onions and small, whole garlic wedges in olive oil, I tossed in the last of my yellow baby bell peppers, sliced also in rondelles.

Next came sprigs of fresh thyme from my herb garden.

I scraped the veggies to the side and put the tilapia in the pan, turning gently after one minute. Remember, these are fillets and very thin and delicate.

Of course, I salt & pepper to taste before adding a generous amount of dry white wine to cover. A Charles Shaw Chardonnay is just fine for cooking this dish. Why spend more? Let simmer very gently to boil off the alcohol from wine and reduce sauce. DO NOT overcook fish.

At the last minute, I sprinkled with cubed papaya which warmed slightly by the time I got the pan to the table and served. This really turned out delicious and was so fast, simple and cheap.

I served the tilapia with steamed green beans and a romaine salad with a vinaigrette and chunks of fresh parsley. The parsley also comes from my herb garden. We’re trying to watch calorie intake, so I didn’t serve any bread or rice. Obviously both would be great with this.

The white wine is Panilonco, a Chardonnay from Chile – crisp, dry and very reasonable at $4-5 a bottle.

Bon appetit! Velbekomme! Guten Appetit! Buon appetito! Smacznego! Bom apetite! Dobru chut! Smaklig maltid! Buen provecho! Bonum appetitionem!

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1 Comment Add your own

  • 1. Ann Calhoun  |  July 15, 2011 at 11:59 am

    Mmmmmm, that sounds like a feast for the tongue and the photo is a feast for the eyes!

    Reply

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