Thursday, March 20, 2008

Tilapia Escabeche

2 lemons
4 (1/4 - pounds) skinless tilapia fillets
2 different-colored bell peppers cute into 2" strips
( I used 3 different colors red, orange & yellow 1/3 from each)
3 garlic cloves, cut into thin slivers
1 (16 oz) jar fat-free salsa (I use 1/2 of the jar and make my own recipe to follow)
3/4 cups Orange Juice
3/4 teaspoon honey.

1. great 1 teaspoon of the lemon zest from 1 lemon and squeeze 2 tablespoons of juice. Cut the remaining lemon into 4 wedges. Set aside.

2. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the fillets and cook just until opaque in the center, 2 - 3 minutes on each side. Transfer to a plate.

3. Add the bell peppers and garlic to the skillet; cook, stirring frequently, until the bell peppers are crisp-tender, about 5 minutes. Stir in the salsa, orange juice, honey and reserved lemon zest and juice; bring to simmer. Cook, stirring occasionally, until the bell peppers are just tender, about 5 minutes, add the fillets and spoons the vegetables and sauce over the top. Cook until the fillets are heated through, about 2 minutes longer. Serve at once with the lemon wedges.
cortesy of Weight Watchers

My Salsa

2 ripe tomato chop
1 green tomato chop
1/2 small sweet onion (vidalia) chop
4 or 5 jalapenos chop
1/4 cup of chop cilantro
salt and pepper to tast.
1 Tlbs vinager or lime.

Mix all of the above and enjoy. use 1/2 cup for the receipe above and the reset enjoy with baked chips.

1 comment:

Debbi T said...

nYour recipes sound divine, Diana! Good luck with your new eating plan!