Sunday, August 8, 2010

Tilapia with a Puttanesca Relish over Parmesan Orzo

  • 4 tilapia filets (or any white fish)
  • 1 cup orzo
  • 1 1/2 cups chicken broth
  • 1/4 cup white wine
  • 1 pint grape tomatoes, quartered
  • 10 Kalamata olives, pitted and sliced
  • 1/4 cup capers, drained
  • 3 T shredded Parmesan cheese
  • 2 cloves garlic
  • 1 T crushed red pepper
  • 1 T basil
  • Salt and pepper
In a medium saucepan, bring chicken broth, wine, and orzo to a boil; cover, turn heat to low, and simmer until orzo is tender. Add Parmesan and cracked black pepper.

In a medium bowl, combine tomatoes, olives, and capers.

Saute garlic and crushed red pepper until fragrant; add tomato mixture to pan and heat through.

Season fish filets with Old Bay and pepper; place a dot of butter on top so the fish don't dry out. Bake at 350 degrees until it flakes.

Top orzo with fish and salsa.

*Recipe adapted from Fitness Magazine