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Friday, 4 January 2013

Friday Recipes - Grilled Tilapia with Puttanesca Salsa From Italy - Laura Vitale

 Friday Recipes - Grilled Tilapia with Puttanesca Salsa From Italy - Laura Vitale

"Laura in the Kitchen" is an interactive cooking show hosted by Laura Vitale a self-taught home-cook with a passion for what cooking really stands for. She believes that food really feeds the soul not just the stomach. 

Laura was born and raised in Italy until she was twelve years of age when she moved to the United States. She started her cooking journey working with her father in their restaurants. The restaurants have since closed due to the poor economy, but she never let that crush her dreams or stop her from doing what she loves. You can find out more about Laura at http://www.laurainthekitchen.com/

In Italian, Puttana means whore. Pasta Puttanesca is supposedly a dish often made by these working girls who had little time to cook. Puttanesca sauce is quick to make, full of a bit of this and a bit of that, and so entirely flavorful ! The bite in puttanesca usually comes from anchovies. In this dish, instead of serving the sauce over pasta, it is used as a condiment for fish. And instead of anchovies, the slight bite comes from the mustard coating on the fish. Super good ! This is actually better a few hours later after the sauce has time for the flavors to mingle. 


Ingredients for four (may vary from video)

4 4 oz. tilapia filets
5 t Dijon mustard
1 T oil
1/2 c chopped onions
2 cloves garlic, minced
14.5 oz. can diced tomatoes, drained
1/8 c Balsamic Vinaigrette Dressing
1/4 c black olives, chopped
1/4 c sun dried tomatoes, chopped
1/3 c chopped fresh parsley and basil

Method

Brush mustard on fish. Heat oil in a skillet and cook fish 4 minutes per side or until done. Remove to a plate and keep warm. Add onions to skillet and brown for 6 minutes. Add garlic, tomatoes, dressing, olives, sun dried tomatoes and half of the parsley and basil. Cook 5 minutes then add the fish back to the pan and heat briefly. Serve with puttanesca over fish. Garnish with the remaining parsley and basil.

Wendy Mason is a career coach.  She helps people reach their goals and aspirations, without sacrificing their home and personal life.  Before working as a coach, Wendy had a long career in both the public and private sectors in general management and consultancy as well as spells in HR.  She now divides her time between coaching and writing. You can contact Wendy at wendymason@wisewolfcoaching.com and find out more at http://wisewolfcoaching.com
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