Salsa
is the top-selling condiment in the United States.For the fresh version, Latino cooks sometimes
add to the primal combination of tomatoes, onions, hot chile, cilantro and
lime, mix-ins like black beans or corn. They also make tropical fruit salsas
that skip tomatoes altogether, and salsa verde based on softly green
tomatillos.
Salsa
is also fundamental to the Italian table.Here, too, there are tomato-based red salsas and salsa verde, which in
this case uses not tomatillos but a combination of parsley and other aromatic
fresh herbs, plus anchovy, capers, garlic, olive oil, and vinegar or lemon
juice.As in Mexico, some of these
salsas are served raw and others are cooked.
An
Italian salsa I like particularly calls for onions, garlic and fresh tomatoes
cooked for just a few minutes, only until they soften slightly, plus olives and
capers.Simple, like most Italian
cooking, this salsa elevates pan-seared tilapia and other seafood to a splendid
Mediterranean dish.So splendid that you
will not even think about the salsa’s nutritional benefits, particularly the
increased bio-availability of the lycopene, an antioxidant found abundantly in
tomatoes, thanks to cooking them briefly and adding a modest amount of
oil.Now, when local tomatoes are at
their peak, is the ideal time to make this warm, vibrant salsa.
Tilapia with Warm Tomato Salsa
1 Tbsp. extra virgin olive oil
3/4 cup chopped onion
1 large garlic clove, finely
chopped
1 ½ lbs. beefsteak-style tomatoes,
peeled, seeded and chopped (see note)
4 oil-cured or Greek olives, pitted
and cut in thin strips
1 Tbsp. small capers, rinsed and
drained
Salt and ground pepper
1 ¼[insert] lbs. tilapia filets
Olive oil cooking spray
In
medium skillet, heat oil over medium-high heat.Add onions and cook for 1 minute. Add garlic and cook until onions are
translucent, 4 minutes, stirring often.Add tomatoes and cook until they release liquid and are slightly soft
but still holding their shape, about 4 minutes, stirring occasionally.Mix in olives and capers. Season salsa to
taste with pepper.Set salsa aside, or
transfer to container, cool, seal and refrigerate for up to 24 hours.To warm, heat salsa in small saucepan over
medium heat, stirring occasionally, until lukewarm, 4-5 minutes.
Lightly
season fish with salt and pepper on both sides.Coat medium skillet liberally with cooking spray and set over medium-high
heat. Arrange tilapia in the pan, topside down, and cook until crusty on
bottom, about 4 minutes.Using large
pancake turner, turn filets and cook until white in center at thickest part, 2
to 4 minutes.Place each filet on dinner
plate.Spoon one-fourth of warm salsa
over fish and serve.
Makes 4 servings.
Per serving: 220 calories, 7 g total fat (1.5 g saturated
fat), 10 g carbohydrate,
30 g protein, 3 g dietary fiber, 210 mg sodium.
Note: To peel tomatoes, either use
serrated vegetable peeler or plunge them into a large pot of boiling water
until skin cracks, 30-60 seconds, remove with slotted spoon, and lift skin off
tomatoes using your fingers.
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