Broiled Tilapia in a Fresh Tomato and Sherry Orange Thyme Sauce
What goes up must come down. I looked out from my kitchen stage one last time and saw an audience of …0, empty chairs and a strange uncomfortable silence. Just days ago the space that had been filled with the deafening laughter of busy fair goers- funnel cakes in hand, was now empty, quiet, and a little sticky. The smell of barbecue had faded and the buzz of excitement that filled the air had blown out with the ocean breeze. It was over, and it was time to take it all down. It felt like January 2nd- wrapping paper scattered about and mounds of decorations that made you ask, “why did we go so overboard?” Forklifts came in like ants at a picnic and marched everything out, hour by hour, the building emptied until it was time to say goodbye. I left with great memories, a new found love for the “Fair”, and 15 pounds of butter. Don’t ask… Not only did I feel melancholy over the fair coming to an end, I also get a little blue when summer begins to wind down. I went to the farmers market on Saturday and felt somewhat pressured to buy everything in sight, knowing that in just a few short weeks, summer will be over. Believe it or not I even saw some pumpkins.
Summer by far is my favorite season of the year, I eat up the sun, the beach, and all the amazing produce available. Like a kid in a candy store I walk up and down the aisles just to smell the “fresh”. I don’t know if anyone else enjoys the fragrance of summer at the farmer’s market, but I’m telling you, if there was a saleswomen spritzing it out as you walk by, I would be all over it. I picked up tons of fresh herbs and tomatoes and this is what I made ~ Broiled Tilapia in a Fresh Tomato Sherry Orange Thyme Sauce. This recipe started with a beautiful tomato and a handful of fresh herbs , I ran with it and ended up in Spain…
What’s your favorite flavor of summer?
Broiled Tilapia in a Fresh Tomato and Sherry Orange Thyme Sauce 4 Tilapia fillets
Salt/Pepper 2 Tablespoons olive oil
½ red onion – small dice 1 ½ cups fresh tomato- small dice ( flesh only , no seeds) 1 clove garlic – minced 1 loosely packed Tablespoon fresh thyme leaves 1 loosely packed Tablespoon fresh pistou basil leaves (regular fresh basil may be substituted) 5-10 strands of saffron ½ cup pitted kalamata olives- rinsed and halved Zest of 1 orange 2 oranges – cut into Supremes (skin, pith removed and cut into segments) ½ cup dry sherry ½ cup extra virgin olive oil 1 teaspoon sherry vinegar 1 tablespoon honey Salt/Pepper
• Generously season room temperature fish fillets with salt and fresh cracked pepper on both sides • Preheat oven to broil and adjust rack to the upper third of the oven • Preheat an oven proof saute pan over medium high heat and add in 2 tablespoons of olive oil • Once oil is hot add in fish and sauté until golden 2-3 minutes per side • Remove fish from pan and set aside • Lower heat and add in onion lightly sprinkle with kosher salt- sweat for 2-3 minutes • Add in tomatoes, garlic, herbs, saffron, olives, zest, sherry, olive oil, vinegar honey and season with salt and pepper- stir and simmer for about 5-8 minutes • Add fish back into pan and top with orange segments • Place into preheated oven for 5 minutes • Remove from oven adjust seasoning in the sauce • Serve warm