An appetizer inspired member Lorraine Cortese to create this recipe. "I had a cocktail party over a weekend and had made too much tomato-basil topping for bruschetta," she says. "I needed a quick and healthy meal Monday night for my husband, so I decided to jazz up fish with the leftovers." The dish was a hit. And if you’re not a fan of fish, Lorraine says the topping’s also delicious on chicken.
2 medium plum tomatoes, seeded, chopped
2 tablespoons chopped fresh basil, divided
1 large garlic clove, minced
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/8 teaspoon herbes de Provence*
2 (6-oz.) tilapia fillets (3/4 inch thick)
1 tablespoon olive oil
2 slices mozzarella cheese
2 teaspoons grated Parmesan cheese
1. Combine tomatoes, 1 tablespoon of the basil, garlic, 1/8 teaspoon each of the salt and pepper and herbes de Provence in small bowl.
2. Sprinkle tilapia with remaining 1/8 teaspoon each salt and pepper. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook fish 2 minutes or until lightly browned; turn. Spoon tomato mixture over fish. Reduce heat to medium or medium-low; cover. Cook an additional 2 to 3 minutes or until fish just begins to flake.
3. Remove skillet from heat. Sprinkle tilapia with remaining 1 tablespoon basil; top with mozzarella cheese. Cover; let stand 30 to 60 seconds or until cheese melts. Sprinkle with Parmesan cheese.
2 servings
PER SERVING: 325 calories, 15 g total fat (5 g saturated fat), 41 g protein, 4 g carbohydrate, 105 mg cholesterol, 625 mg sodium, 1 g fiber
TIP *Herbes de Provence is a combination of dried herbs that usually contains basil, thyme, fennel seeds, savory, lavender, marjoram, rosemary and sage. It can be found in the spice aisle of the grocery store. If you can’t find it, substitute 1/8 teaspoon dried basil, marjoram, rosemary, sage and/or thyme.