Thinking of what to cook for dinner tonight? Then Seared Tilapia with Olives and Roasted Tomato Tapenade by Chef Nicolas Sanchez of the Stockton Golf & Country Club which features the 100% natural dried herbs of Lucille’s San Francisco Mild Bloody Mary Mix would be a great choice!
Ingredients:
- 4 Tilapia Filets (or any flaky white fish)
- 2 Cups Kalamata Olives
- 1 Teaspoon lemon zest
- 2 Garlic cloves chopped
- 1 Roma Tomato
- 1 Head Swiss chard greens
- ¼ Cup olive oil
- Salt and Pepper
- 2 Tablespoons Lucille’s San Francisco Bloody Mary MIx
Preparation:
Trim the chard and rinse off with clean cold water
- Tapenade:
- Roast tomato on a grill or broil in oven until skin begins to blacken
- Remove tomato and let cool. Remove seeds from tomato and dice into small cubes
- Add remaining ingredients to a food processor or blender and puree for approximately 25-30 seconds
- Add salt and pepper to taste
- Finally, add the fresh herbs and simmer for 3-5 minutes
- Tilapia:
- Rub outside of Tilapia with Lucille’s San Francisco Mix
- Cover and refrigerate for approximately one hour
- Add oil or cooking spray to a pan and sear the Tilapia for 5-7 minutes per side
- In an other pan, add oil or cooking spray and sauté chard until it is tender
- Place fish on a bed of chard and top with Tapenade
YIELD: 4 Servings … Bon Appétit!!
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