Summer is pretty much here. Schools are getting out for summer, the temperatures are rising, and my garden is taking off. With summer I often crave lighter meals. It is just so hot, I don’t want something heavy to weigh me down. Not to mention trying to fit into a bathing suit. Lets just not go there
As I have said before I am not a huge fish eater. I am trying to get better, but it is a slow work in progress. I bought a big bag of frozen Tilapia fillets, and I am making my way through them trying new recipes as I go. First, Tortilla Crusted Fish, and now this; Tilapia with Tomatoes and Orzo. The tomato sauce over this fish is amazing. My husband said he would be happy just eating this sauce over pasta next time, it was so good.
For a little color and more flavor I added frozen corn to the mix. But fresh corn, later in the summer, would be even better! The really nice thing about cooking Tilapia is how quickly it cooks. From start to finish this took less than 25 minutes. It will depend on how thick your fillets are, but on average they are pretty thin. Any other mild white fish would work well here too, so use what you have.
- 1 (26 oz) box Pomi diced tomatoes
- 2 tsp olive oil
- ½ cup frozen corn
- ¼ tsp black pepper
- ½ tsp salt
- 1 tsp Italian seasoning
- 2 cloves garlic, minced
- 4 Tilapia fillets
- 2 cups orzo, cooked
- In a large skillet heat olive oil over medium-high heat. Add garlic, saute for a few seconds. Stir in tomatoes, corn, pepper, salt, and Italian seasoning. Cook for 5-8 minutes until bubbly.
- Place Tilapia fillets on top of the tomato mixture. Cover and cook for 10-12 minutes until fish is white and flaky.
- Serve over orzo.
*I was sent free Pomi tomatoes to create this recipe. I was not compensated in any other way.