tilapia with balsamic vinegar and tomatoes

2 fish fillets (i used tilapia)
salt & pepper
olive oil
handful of cherry tomatoes
1 handfuls of greens
1 tsp of butter
2 tsp of balsamic vinegar

after days of eating leftovers we were in need for something light. seriously, i am so sick of turkey, no matter how good it was. as a matter of fact, i’m thankful thanksgiving is only once a year!

tonight we decided on fish…how can you go wrong if you want something on the lighter side. i was flipping through french food at home this afternoon while p took a nap, by you guessed it, laura calder! i found a couple of great fish recipes but settled on this one (crisp vinaigrette fish) because i have actually made something similar to this before in the oven with wine and herbs. it was really good. i was tempted to add some fresh basil or parsley but decided not to and i am glad i didn’t. it was just the perfect light dish we were both craving.

tilapia with balsamic vinegar, greens & tomatoes

season and set aside fish with salt and pepper.
heat a saute pan and add olive oil. add cherry tomatoes and toss until hot, they will start to pop, add your greens. the original recipe calls for arugula, i did not have any, i did however have salad greens. after a minute, just when greens are wilting, transfer tomatoes and greens to plates.
add butter and a splash of olive oil to saute pan and fry fish on both sides till cooked, you can tell when done because you can gently lift the fish with out it sticking (see picture, it’s browning, yum!). add to plate, then add vinegar and another splash of olive oil if needed to saute pan to deglaze the pan. pour sauce over fish.

served with a light couscous made with onion, garlic and a dash of white wine. simple, light, and very good. hit the spot.