Tuesday, August 7, 2007

Pan Seared Talapia with Peach, Feta and Tomato Salsa

This is a spectacular salsa to compliment fish and chicken. Here, it's served with roasted cauliflower and a cup of cheddar corn chowder. Let's cover the fish, salsa and cauliflower first!

Pan Seared Talapia

2 Talapia filets, 6- 8 oz. each
1 tbsp butter
1 tsp extra virgin olive oil
flour for dredging
salt and pepper
Salt and pepper talapia filets on both sides. Dredge in flour and shake off as much excess flour as possible.
Over medium heat, place butter in pan and allow to melt and bubble. Once bubbling has stopped, add olive oil. When oil shimmers, add fish and do not move for about 1-2 minutes. When fillet is able to be moved without sticking, flip over and sear for another 2 minutes. Transfer to paper towel, dab any excess oil, and plate.
Top with peach, feta and tomato salsa. Recipe below.

Peach, Feta and Tomato Salsa

2 ripe peaches, peeled*, pitted and cubed
1 medium tomato, seeded and cubed
1/3 cup crumbled feta cheese
1 small red onion, diced finely
1 tbsp. red wine vinegar
2 tbsp. light oil, such as safflower or cannola
salt and pepper to taste

Combine all ingredients and let marinate for at least 10 minutes before serving. Can be made up to 8 hours before time. Store in refrigeratore.
Oven Roasted Cauliflower
One head cauliflower
3 tbsp. olive oil
salt and pepper

Preheat-heat oven to 325 degrees.
Core cauliflower and cut into florets. Arrange florets on aluminum foil lined sheet pan. Drizzle olive oil over cauliflower and sprinkle salt and pepper evenly on top. Turn over florets to coat.
Place in middle rack of oven and allow to roast for 40 - 45 minutes.

*Peel peaches with sharp vegetable peeler or paring knife. Slice in half and remove pit.

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