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
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Ingredients
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1 tablespoon
olive oil
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1/2
onion, chopped
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1
small tomato, diced or 6 grape tomatoes, halved
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1 tablespoon
red wine vinegar
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2 tablespoons
raisins
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1 teaspoon
brown sugar
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1 tablespoon
parsley, chopped
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2 tablespoons
pine nuts, toasted
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salt and pepper to taste
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2
tilapia filets, 6-8 ounces each
Directions
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Preheat oven to 425 degrees.
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Heat the olive oil in a skillet over medium heat, add the onion and saute until translucent.
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Add the tomato, sprinkle with 1/4 tsp. salt, and saute 3 more minutes.
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Add vinegar, raisins, brown sugar, and another 1/4 tsp. salt. Saute 3 more minutes.
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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.
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Sprinkle with parsley and pine nuts before serving.
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