Tired of eating leftover turkey yet?
Or maybe you don’t have leftovers cause you ate at the in-laws, or maybe you got lucky and went to your nana’s house for dinner.
One thing is certain. You probably consumed your fair share of calories. Average calories on a plate? 800.
Um, that doesn’t include appetizers like Crab & Artichoke Dip, copious amount of wine, or a slice of Bourbon-Chocolate Pecan Pie.
So…if you’re ready, I have a quick, easy recipe idea that’s loaded with flavor, not calories and fat.
My spicy Tilapia with Tomatoes and Fennel recipe is perfect for the days following the feast of the big bird, you know, when you’re ready for a little less, ahem, everything. The heat from the chiles complements the bright burst of flavor from the fennel and the moist, flaky fish will melt in your mouth after it simmers in the tangy, creamy tomatoes.
A word of caution here, Tilapia with Tomatoes and Fennel may become one of your favorite inexpensive, mid-week, easy-to-prepare, go-to meals.
Serve with salad greens and vinaigrette, or roasted broccoli to round out the meal.
Appetite required.
About tilapia: The fourth largest consumed fish in the world, tilapia is a mild and flaky fish, inexpensive and abundant. Tilapia is an excellent choice for baking, sautéing, frying or slice thinly for tacos. According to Seafood Watch, all farmed tilapia from China, Ecuador, Taiwan, or the US, whether farmed in salt or fresh water is considered Best Choice (green) or Good Alternative (yellow). There is plenty of discussion about whether tilapia is safe to eat, or not. If you’d like to read more, here is an excellent article about that topic on Snopes.com.Tilapia with Tomatoes and Fennel
Serves 4
- 1 cup Jasmine rice
- 2 large tilapia filets, portioned down the center bloodline
- 1 teaspoon dried fennel seeds, crushed lightly
- Black pepper, to season
- 1 (10) ounce can of Ro-Tel Diced Tomatoes and Green Chiles
- 1 tablespoon mayonnaise
Cook rice according to package directions. Fluff and keep warm.
While rice is cooking, season tilapia with black pepper and crushed dried fennel seeds. Cover with plastic wrap and keep refrigerated until ready to cook.
In a ten or eleven inch deep skillet with a fitted lid, dump the contents of a can of Ro-Tel tomatoes and green chiles into the pan. Season with black pepper. Heat on medium low heat for about ten minutes or until the liquid is reduced and absorbed. Add mayonnaise and stir to combine.
Remove the tilapia filets from the refrigerator and place on top of the tomatoes and chilies. Cover and shake the pan gently to nestle the fish in the tomatoes. Cook for five to seven minutes depending on the thickness of the fish. At five minutes, remove the smaller pieces and keep warm.
Mound rice on a plate. Place the tilapia filets on top of the rice. Spoon tomatoes and chiles over the top.
Serve immediately.
