Greek Tilapia Loins

 

I typically pass on tilapia at the store because the fillets are usually paper thin and flavorless. Recently, I have come across tilapia loins at Costco. They are thick, still cook quickly, and are perfectly flaky. This recipe pairs our Pastamore Cabernet and Roasted Garlic Marinade. 

Ingredients:

4 tilapia loins

2 Tbsp Pastamore Cabernet and Roasted Garlic Marinade

1/4 cup kalamata olives, pitted

1 cucumber

1 medium tomato

2 Tbsp crumbled feta

1 tsp paprika

To taste salt and black pepper

Cooking spray as needed

Directions:

1. Add tilapia loins to a mixing bowl along with 1 Tbsp Pastamore Cabernet and Roasted Garlic Marinade and paprika. Mix well.

2. Heat a large non-stick pan on the stove over medium-low/medium heat. Once hot, coat with cooking spray and add the tilapia loins. Cook until browned on bottom side and flip. Cook until browned and the fish reaches a minimum internal temperature of 165F. Season to taste with salt and black pepper.

3. When the fish is cooking, peel the cucumber and dice. Rinse the tomato and dice into similar size of the cucumber. Chop the olives and add all ingredients to a mixing bowl along with 1 Tbsp Pastamore Cabernet and Roasted Garlic Marinade and the feta cheese. Mix well.

4. Plate the fish and top with the Greek cucumber salad.