Friday, August 17, 2012

Tilapia with Simple Chimichurri

I've always been a seafood lover! My only problem with seafood is that it's often very expensive. I chose tilapia for this recipe because it was cheap (I believe I paid $2.78/lb). With such a mild flavor, tilapia was an excellent choice to pair with a bold chimichurri.

Tilapia with Simple Chimichurri

1 lb. boneless & skinless tilapia, thawed
olive oil
lemon pepper seasoning

Simple Chimichurri:

1/2 c. packed flat leaf parsley
big handful of cilantro
2-3 T. olive oil
2-3 cloves garlic
1 t. apple cider vinegar
1/2 t. onion powder (or 1 T. fresh chopped)
salt to taste

For tilapia, line a cookie sheet with foil and spray with cooking spray. Place fish on greased foil, drizzle with olive oil, and sprinkle with lemon pepper seasoning. Bake at 400 F for about 12-15 minutes, or until it's white and flakes easily with a fork.

Meanwhile, in a small chopper or food processor, combine all chimichurri ingredients. Pulse until well combined.
When tilapia is done, serve with a dollop of chimichurri.
This recipe would serve 3 adults. Next time I might double or even triple the chimichurri to save for later. Enjoy!

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