Grilled tilapia with raw Puttanesca salsa Recipe All Recipes | Dessert Recipes | Breakfast Recipes |Appetizer Recipes
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Grilled tilapia with raw Puttanesca salsa

Serves 4

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
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!

Recipe By: Laura Vitale