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More Laura in the Kitchen Recipes:
4 6oz Tilapia Filets
1 cup of Cherry or Grape Tomatoes, Halved
2 Tbsp of Kalamata Olives, Chopped
1 Tbsp of Capers
1 Tbsp of Fresh Chopped Parsley
1 tsp of Anchovy Paste (optional)
1 Tbsp of Extra Virgin Olive Oil plus more for the fish
1 Tbsp of Balsamic Vinegar
½ Fresno chili, seeded and finely minced
Salt and Pepper to taste
1) Preheat a non stick grill pan over medium-high heat.
2) Season the fish on both sides with salt and pepper and drizzle a little olive oil on both sides as well. Place on the grill and cook for 2 to 3 minutes on each side (it might not even take that long because fish cooks super quickly).
3) Meanwhile, in a medium bowl, toss together all of the remaining ingredients and set aside.
4) Place the fish on a platter and scatter over some of the tomato mixture.
Serve and enjoy!