Radio UserLand Notes

I cooked a real meal at home tonight, the first one in quite some time. We've been busy with family in town, social events in the evenings, and sometimes no interested in cooking. Even though it was Monday, I felt inspired as I pulled in my driveway and past a row of tomato plants with large fruit begging to be picked. Tialpia filets waited in the refrigerator--today was their "cook or pitch" day--and that gave me the inspiration I needed. This dish is a favorite of Tammy and I's because it's easy to make, uses one sauté pan and is a low calorie way to get more fish in our diet.

6 Roma-style tomatoes followed me into the house and were quickly diced with skins on. Half an onion and three cloves are garlic followed the tomatoes under the knife, rough chopped and minced, respectively. One small mystery pepper and one jalepeño (from Suzanne and Michael in St. Louis--wish I had a link for them) that had both become red from sitting for a month on the windowsill, chopped and added to the onions and garlic. Basil and oregano from the herb garden minced and placed in another container and set to the side.

Sweat the onions, garlic and diced peppers in olive oil and a little salt, then add the tomatoes and two tablespoons of small capers. White wine would be good here--I didn't have any open so I skipped it--add a half a cup if you've got it. Let it reduce to half of it's original volume and then add tilapia filets to the top. Cover the filets with some of the reduced tomato mixture, cover and let the fish poach for 15 minutes.

Bonus movie: watch the hot hot simmering action (11 seconds, AVI)