Pan-Fried Tilapia with Tomato Basil Saute

Posted by Vanessa in Cooking, August 29, 2011

The Phoenix could not stop talking about how much flavor this dish had.  Maybe he was shocked that he liked it at all  (I know I was).  The guy’s not exactly a big fan of tomatoes or tilapia, but I thought this looked easy and was a way to get us to eat some fish this week, so I gave it a try knowing full-well I probably wouldn’t get a good response.  I was even a little worried that I would like it, but we both gobbled it up and were wishing for more.  Somehow these few ingredients made an absolutely delicious fish dish, that really did have huge pops of flavor.

At one point I believe The Phoenix even uttered, “Welcome to Flavortown.”

(Name that Food Network Star.)

Pan-Fried Tilapia with Tomato Basil Saute

recipe inspired by Cooking Light, September 2011
  • Prep Time: 10 minutes.
  • Cook Time: 10 minutes.
  • Ready in 20 Minutes.
  • Makes: 4 Servings
  • 3 strips bacon, chopped
  • 2 cups cherry tomatoes, halved
  • 1 teaspoon minced garlic
  • kosher salt
  • freshly ground black pepper
  • 1/4 cup small basil leaves
  • 1 tablespoon canola oil
  • 4 tilapia fillets
  • 4 lemon wedges
  • Cook bacon in a medium skillet over medium heat until crispy, remove with a slotted spoon to a paper towel-lined plate. Drain off half of the bacon drippings from skillet.
  • Add cherry tomatoes and garlic to skillet. Season with salt and pepper and cook for 3-5 minutes or until tomatoes begin to soften. Remove from heat and stir in basil leaves.
  • Meanwhile, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fish evenly with salt and pepper. Add fish to pan, cook 2-4 minutes on each side or until fish flakes easily with a fork. Remove from pan and top fish with tomato mixture. Sprinkle with reserved bacon. Serve with lemon wedges.

One Response to “Pan-Fried Tilapia with Tomato Basil Saute”

  1. Sue says:

    Sounds and looks delicious! I will definitely try it. I love tilapia fish because it is so mild.

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