When I hear the word Talapia, I think of a thin piece of white fish. My GREAT DISCOVERY of the summer: Talapia loins. They are flash frozen, individual fillets sold at Costco in the frozen seafood case. They are thicker pieces of fish that are still mild but have body and texture. I am so excited to have another seafood option that is company worthy!!! We had this fish at a friends house and within the week, I made it 2 more times for family and friends with everyone cleaning their plates and asking for the recipe. It’s easy ,colorful and when you add the colors of the rainbow salad, your plate pops with color and you feel healthy even before that first bite. I can’t wait to explore more recipes using this fish. (I always rinse my fish and pat dry before preparing any fish recipe. Also, this recipe does NOT make your house smell like fish and that makes it the perfect dinner option, right?)
One fillet of Talapia per person (rinse and pat dry)
mix together: (based on 4-6 fillets)
4-5 Roma tomatoes chopped
4-5 green onions (using both the white and green part of the onion) chopped
1-2 cloves of garlic, minced (I love garlic so use 2)
2 Tbl. extra virgin Olive Oil
1-2 Tbl. fresh parsley
Arrange your fish:
I like to use a foil lined jelly roll pan (easy clean up) and lay a piece of parchment on top of that. Lay your fillets on the parchment leaving a tiny bit of space between fillets. salt and pepper your fish (both sides) and top with tomato/onion mixture. Oven is pre-heated to 350….bake for 17-20 minutes ( mine have all required the 20 minutes since the fillets are nice and thick) I used a long spatula to lift to the plate for serving since the fillets are pretty long and I didn’t want them to break apart on the transfer. It worked beautifully!! I hope you enjoy this recipe as much as I do and that you have a new go-to for friends and family that is easy and gorgeous and fun to serve.
