Tilapia is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. One tilapia species found in the Sea of Galilee is known as St. Peter’s fish. This name comes from the Biblical story about the apostle Peter catching a fish that carried a shekel coin in its mouth.
A mild, white fish, tilapia is low in carbohydrates, fat, and calories. It’s a great source of protein, and also an excellent source of phosphorus, niacin, selenium, vitamin B12 and potassium.
When choosing tilapia, your healthiest bet is to look for fish grown in the U.S. in environmentally friendly systems.
- 2 pounds assorted ripe tomatoes
- 1 small red onion, julienned
- 5 Tbsp coarsely chopped parsley
- Kernels from 2 ears grilled corn
- 3 tsp coarsely chopped fresh basil
- Long curly zest of 1 lemon
- 2 ½ Tbsp fresh lemon juice
- Freshly ground black pepper
- 6 Tbsp extra-virgin olive oil
- 3 Tbsp butter, at room temperature
- 4 tilapia fillets (6 oz each)
- Salt and pepper, to taste
- 1 lemon half
- Cut tomatoes into different shapes (thin wedges, halves, diced, etc); place in bowl. Combine with the onion, half the parsley, corn, basil, lemon zest, lemon, pepper and 4 tablespoon of olive oil. Set aside.
- Rub butter on the skin side of the fish; season both sides with salt and pepper. Heat remaining oil in a non-stick skillet over medium heat. Cook fish, skin side down, until golden brown, about 6 minutes. Turn carefully; cook 3 to 4 minutes. Spoon tomato mixture onto 4 plates, top with a fillet. Drizzle with lemon juice and garnish with parsley.