Tilapia with a Sweet Onion, Tomatoes and Tarragon Salsa

Tilapia is not a common fish that I would go out and buy to cook; as it is mostly farm raised and I prefer wild fish.  However, one of the chefs I was speaking to earlier this morning, was talking about the Tilapia Fish Tacos he had made last week and it was absolutely delicious, low in fat and very tasty.  So, I did a bit of research on Tilapia and this is one of the facts I found out about Tilapia that got me to the Market today, to buy some for dinner tonight: 

"Tilapia have very low levels of mercury, as they are fast-growing and short-lived, with a primarily herbivorous diet, so do not accumulate mercury found in prey. Tilapia is a low saturated fat, low calorie, low carbohydrate and low sodium protein source. It is a source of phosphorus, niacin, selenium, vitamin B₁₂ and potassium."

Perfect.  Low in saturated fat, low carbohydrate and vitamin B12, just what I was looking for in a meal.  Now, let me just start adding ingredients to it to make it tasty and still keep it low in saturated fat.

Let the chef in the kitchen, apron on, hair in ponytail, heels on and ready to cook:

Baked Tilapia ready to serve!

Recipe

1 pound Tilapia
3 tablespoons of Extra Virgin Olive Oil (EVOO)
1 medium sized organic sweet onion, chopped
1 medium sized organic tomato, seeded and chopped
1 Bay leaf
2-3 tablespoons fresh Tarragon, chopped (I add 3 tbsp, as I love the flavor of tarragon)
2 tablespoon chopped fresh basil or 1 tablespoon dry basil
1 garlic clove minced
1/2 teaspoon red chili flakes
1 lemon
3 tablespoons of capers
Salt and pepper (white pepper) to taste

Fish should be refrigerated until ready to cook.

1. In medium skillet pan, heat oil on medium low heat; add onions and cook until onions are translucent. 
2. Add chopped tomatoes to cooked onions with bay leaf, tarragon, basil, minced garlic clove and red chili flakes; cook for about 5 minutes while stirring. Add a little bit of salt and white pepper to taste.
3. Let the mixture of onions, tomatoes and herbs cool completely (this can be made ahead and refrigerated; until ready to use). Squeeze 1/2 lemon juice and stir well.
4. Preheat oven to 375*F
5. Rinse Tilapia in cold water and pat dry with paper towel.
6. Add some EVOO (1 tablespoon, just enough to coat the bottom of the pan) to a baking pan and place Tilapia on baking pan.
7. Spoon cooled onion and tomato mixture on top of Tilapia and add capers on top of each fillet. Be sure you remove bay leaf and discard.
8. Place in the center of the oven and Bake for 30-35 minutes

Serve this recipe with  1/2 cup of rice medley (brown rice, wild rice and heirloom red rice) and some sliced lemon!

Buon Appetito

Heirloom Tomato Bundt Cake and Brown Butter Icing

Heirloom Tomatoes are sweet and delicious

Heirloom Tomato Bundt Cake with Browned-Butter Icing

Heirloom Tomato Cake recipe dedicated to my friend Krista "June"

Ingredients:


14 oz. (2 cups) sugar
2 sticks (1 cup) unsalted butter, softened
16 oz. (3 cups) all purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon nutmeg
3 eggs
2 large diced heirloom tomatoes
6 oz. (1 cup) sultana raisins


Preparation Instructions:


Preheat oven to 350*F
Prepare Bundt pan by coating it lightly with butter (you can use Pam as well) and flour dust the pan lightly.


Combine all dry ingredients and set aside.


Combine butter and sugar in Kitchen Aid with paddle and beat until creamy. Add one egg at a time (use rubber spatula if needed to scrape sides) until well incorporated (2 minutes).

Add dry ingredients slowly to creamed mixture. Mix well. Using rubber spatula, add tomatoes and sultanas to cake batter and stir gently until well incorporated. Spoon batter into prepared Bundt pan. Bake for 70 minutes to 80 minutes, until wooden tester comes out clean.


Cool on wire rack for at least 10 minutes in Bundt pan and then remove from pan after 10 minutes onto a cake plate. Let cool completely.


Brown Butter Icing:


1 stick of butter
4 oz (1 cup) confectioner’s sugar
1 tsp vanilla


Melt butter on low heat, in a sauce pan. Cook butter until it starts to lightly brown (smells like popcorn). Whisk in sugar and vanilla until smooth. Frost cake on top and let the sides drip.

Chef Notes:
I prefer measuring all my ingredients by weighing them as I feel it is more consistent and accurate when baking.  This recipe is converted from ounces to cups for the American cook.

The cake recipe is dedicated to my dearest friend Krista "June";  We both took a trip to Italy together and we were both in awe with the beautiful Heriloom tomatoes at the market. Krista always talked about a Tomato Cake that she bakes every year for her family on their birthdays.  Krista always mentioned how delicious it was, but I just cringed at the thought of having a tomato cake, hmm? that just did not sound delicious at all.  Well, I never got Krista's Tomato Cake recipe, but yesterday, I created one after being inspired by my Heirloom tomatoes blooming and a recipe that I came across for a green tomato cake.  Personally, this cake is absolutely delicious and definitely a favorite at home now!  So, Krista "June", here is my recipe dedicated to you, in memory of our oustanding trip together in Tuscany!

Buon Appetito Bella!