Passover

Sweet and Sour Tilapia

October  1, 2009
Author Notes

The only formal cooking class I have ever attended is that of Levana Kirshenbaum, a Kosher cooking teacher who runs her school out of the Lincoln Center Synagogue. Though I'm the furthest thing from Kosher, I go to spend time with my friend Jen, who aspires to be. Though most of the principles of the cuisine do not apply to me, I always walk away form the class having learned some new trick and getting a few delicious new recipes. This tilapia is adapted from Levana. —Giulia Melucci

  • Serves 2
Ingredients
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 small tomato, diced or 6 grape tomatoes, halved
  • 1 tablespoon red wine vinegar
  • 2 tablespoons raisins
  • 1 teaspoon brown sugar
  • 1 tablespoon parsley, chopped
  • 2 tablespoons pine nuts, toasted
  • salt and pepper to taste
  • 2 tilapia filets, 6-8 ounces each
In This Recipe
Directions
  1. Preheat oven to 425 degrees.
  2. Heat the olive oil in a skillet over medium heat, add the onion and saute until translucent.
  3. Add the tomato, sprinkle with 1/4 tsp. salt, and saute 3 more minutes.
  4. Add vinegar, raisins, brown sugar, and another 1/4 tsp. salt. Saute 3 more minutes.
  5. Place tilapia filets in a roasting pan just large enough to hold them, season with salt and pepper, pour sauce over them, and bake for 20 minutes.
  6. Sprinkle with parsley and pine nuts before serving.

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