Atreis Industries

My wife and I came up with this fish recipe while looking for something light to cook during the summer. This is a very tasty and light dish, and is fairly easy. The dressing can be made in advance and stored in the refrigerator. Warm it by setting it on the stove while the tilapia bakes in the oven.

Dressing Ingredients

1/2 cup balsamic vinegar
Zest from 4 lemons
1-1/3 cups golden raisins
1/2 cup olive oil 1/2 cup capers 1 tablespoon fresh mint 3/4 cup lemon juice

Dressing Preparation

Lemon zest should be removed from lemons in thing strips. Put golden raisins in a bowl and cover with water that has been brought to a boil. Leave them sit for 5 minutes, then drain well. Use bottled capers and drain before measuring.

In a large bowl whisk together the lemon juice and the vinegar. Add the oil in a stream, whisknig, and whisk the dressing until it is emulsified. Stir in the zest, the raisins, and capers. The dressing may be made in advance and refrigerated.

Tilapia Ingredients

2 6-8oz tilapia filets (don't use the thin ones!)
1 lemon 3 tablespoons olive oil 1/2 cup pine nuts

Tilapia Cooking Instructions

Preheat oven to 350 F. Slice the extra lemon into 8 slices. Pour 1 tablespoon olive oil (for every 2 filets) on the bottom of a glass baking dish. Place the fish on top, arrange lemon slices around the filets. Pour 2 tablepsoons olive oil (per 2 filets) over the fish. Bake until the fish is flakey, about 45 minutes.

Toast and cool pine nuts just before use.

Serving

Place fish on plates, spoon dressing over the fish and sprinkle with pine nuts.

Inspiration

This recipe was inspired by a turkey recipe from Gourmet, July 1993.