Broiled Tilapia with Tomato Cream Sauce and Caramelized Green Beans

26 06 2013

I’m always on the hunt for new sauces to serve with meat and fish. Ones that are easy, don’t require a lot of fuss, and even better – are healthy! Found this tomato cream sauce in my Food Network Mag and was excited to give it a try! I paired it with delicious sautéed green beans, which happens to go great with the sauce as well….now, all I need is a little white wine 😉

Broiled Tilapia with Tomato Cream Sauce and Caramelized Green Beans

Broiled Tilapia with Tomato Cream Sauce and Caramelized Green Beans

The following serves 4 (compliments of This Girl’s Gotta Eat and Food Network Magazine):

  • 4 fish fillets (such as salmon, tilapia or halibut)
  • Extra-virgin olive oil
  • 1 medium shallot, minced
  • 2 Tbsp white wine vinegar
  • 2 Tbsp tomato paste
  • 1/4 heavy cream (I used non-fat half and half)
  • 3/4 cup low-sodium chicken stock (you could also use water if you don’t have stock)
  • 1 Tbsp chopped fresh herbs, whatever you have, or 1/2 Tbsp dried herbs
  • 1 lb green beans, ends trimmed
  • Salt, pepper and garlic powder

In a large skillet, heat 2 Tbsp olive oil over medium-low heat. Add green beans and partially cover. Cook, tossing occasionally until green beans are tender and browned in spots, about 20-30 minutes. During the last 10 minutes of cooking, season with salt, pepper and garlic powder and toss well. At this point, direct your attention to the fish and sauce….

Preheat the broiler. Place the fish on a baking sheet lined with foil and sprayed with non-stick spray (if the fish has skin, make sure you put it skin-side down); season lightly with salt and pepper. Broil until browned on top and cooked through, 6 to 8 minutes.

Heat a little olive oil in a saucepan over medium heat (This Girl’s extra tip: when a recipe calls for a butter-based sauce, like this one did, try using extra-virgin olive oil instead for a healthier sauce); add the shallot and cook until translucent, about 2 minutes. Add the vinegar and boil until reduced by half, about 2 more minutes. Stir in the tomato paste, then add the 3/4 cup chicken stock. Next, slowly whisk in the cream (or half and half), if you use half and half the sauce might break a little, but that’s alright, just cook it a little longer. Simmer until thickened, about 2 minutes. Next, stir in the herbs.

Drizzle sauce over fish and serve with green beans.

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