Catch of the day III

I learned from experience that the best recipes one can come up with are made from ingredients we have in the pantry, than the other way around. I grew up watching my grandmother whip up some delicious dishes (especially in cold winter nights, some extraordinary desserts) from scratch just from what we had in the pantry. Actually, it was a big room adjacent to the kitchen with a window and lots of shelves filled with goodies. So I never go to the store thinking I have to buy this or that for a recipe, because I am never sure that the ingredients I'm looking for are in the best shape that day. I always go shopping for the best and freshest ingredients I find, then I figure out how to use them and cook them. It is so much easier to shop this way, to keep a full pantry and refrigerator, and then pull things out and start cooking. One of my friends came by the other day with another friend around dinner time. They were embarrassed and wanted to leave, but my husband confidently insisted they stay. He knew that I will be able to cook something with what we had in the house. And I did. After dinner, my friend, who kept me company in the kitchen while I was cooking, had only one thing to say "I now know where to go in case of a catastrophe, here I'm sure I will be fed for at least two months!!"

And this is exactly what I did last Sunday. The day before, I had bought some beautiful tilapia fillets, and while organizing my pantry I discovered a can of black olives and a can of diced tomatoes that I had to use ASAP. So here is what I came up with:

TILAPIA WITH SALSA

                                                             

This is a very easy dish to make. Tilapia fillets are very versatile, mainly because on their own they are rather bland, so they absorb the marinade and sauce and give excellent results. Also they are not very expensive and available everywhere. I usually cook 1 slice for each person, and add one or two extra. Cutting the fillets lengthwise make them easier to handle and serve. You'll need:

5 or 6 tilapia fillets

1 (14.5 ounces) can of diced tomatoes, undrained

1/2 red onion thinly sliced

2 cloves garlic smashed and minced as finely as possible

1/2 cup black olives quartered lengthwise

1 tbsp capers rinsed, drained

1 tsp dried oregano, crushed

1 tbsp lime juice

1 tbsp olive oil

Salt and pepper to taste

Chopped parsley for garnish

Cut each tilapia fillet in two to obtain 2 long slices from each fillet. Sprinkle with salt and pepper and the lime juice. Set aside while you prepare the other ingredients. In a large non-stick skillet that will hold all the fillets in one layer, heat the olive oil. Brown the fish on one side, about 3 to 4 minutes. Carefully turn the fillets to brown them on the other side. When golden brown, remove the fish to a platter. In the same pan cook the onions for 3 or 4 minutes, then add the garlic and keep cooking for another 2 minutes. Add the tomatoes, the oregano and a pinch of salt and pepper. When it comes to a boil, return the fish to the pan and add the olives and capers. Let cook on lower heat until the sauce thickens and the liquid is absorbed. Serve topped with chopped parsley.