Dive into fall with this coastal culinary favorite.
For a light, yet refined meal that won’t leave you fishing for flavor—or compliments—try this delish fish dish with a Mediterranean twist from the chefs at Schnucks Cooks. Originating in the coastal Tuscany town of Livorno, the livornese style combines the delicate taste of fresh fish with the bold, tart flavors of kalamata olives, tomatoes and capers. Serve with a side of roasted potatoes, white rice or herbed couscous to fll out the perfect plate.
WHAT YOU NEED:
• 1 tablespoon Schnucks olive oil
• 1 garlic clove, crushed with press
• 1 small onion, cut in half, then thinly sliced
• 1 can (14.5 ounces) Schnucks diced tomatoes
• 1/4 cup fresh basil leaves, coarsely chopped
• 1/4 cup fresh parsley leaves, coarsely chopped
• 1/4 cup pitted Kalamata olives
• 1 tablespoon drained capers
• 4 fresh tilapia fi llets (5 to 6 ounces each)
• 1/4 teaspoon salt
WHAT TO DO:
1. In 12-inch nonstick skillet, heat oil over medium heat. Add garlic and onion; cover and cook 8 to 10 minutes or until tender and lightly browned, stirring occasionally. Add tomatoes with their juice, basil, parsley, olives and capers; heat to boiling.
2. Place tilapia fillets on top of tomato mixture; sprinkle fillets with salt. Cover skillet and cook 8 to 6 minutes or until tilapia turns opaque throughout and reaches an internal temperature of 145°F.
Hot Tip: Flaky & Flavorful
Cooking the tilapia on top of the tomato mixture infuses the fish with all that fantastic Mediterranean flavor. You can tell it’s done if the fillet flakes easily when you lightly scrape it with a fork.