Thursday, June 21, 2012

Tilapia with Quinoa, Sugar Snap Peas, Corn and Roasted Tomatoes

Recently,  a coworker shared a quinoa pilaf recipe that had an element I was really excited about: roasted tomatoes. By now, farmers markets have "hot house" tomatoes, a.k.a. greenhouse or indoor tomatoes. They aren't as good as ripe, outdoor grown tomatoes that will be arriving in mid-summer; however, they are still worlds better than the artificially "ripened" grocery store tomatoes from Florida.

These are greenhouse (aka "hot house") tomatoes, but can you tell? They are beautifully red inside, juicy and sweet.
Although I usually wait for the real deal to get my annual tomato fix, the farmer at my neighborhood market assured me his hot house tomatoes are worthwhile and he's right, they are awfully good.

Anyway, I'm off track. So my coworker shared this amazing quinoa recipe, from which I've adapted elements for this dish, primarily the tomatoes. A sprinkle of brown sugar augments their sweetness. They would be great spread on toasted Italian bread or tossed with pasta.

I had sugar snap peas, so I tossed those in along with some corn for color and just because I think corn goes great with fish. A sprinkle of basil pulls it all together.

Tilapia with Quinoa, Sugar Snap Peas, Corn and Roasted Tomatoes
Elements inspired by Heather's Quinoa Recipe, 101 Cookbooks

2 fresh tomatoes, cored and chopped
2 tbsp. olive oil
2 tsp. brown sugar
Pinch of salt
1 cup uncooked quinoa, rinsed
1 lb. sugar snap peas, strings removed and halved
1 shallot, minced
1 cup fresh or frozen corn kernels
Seasoned salt and fresh-ground black pepper

3/4 lb. tilapia fillets
2 tbsp. fresh basil ribbons

1. Preheat oven to 400 F. Add tomatoes to a 9 x 9 glass baking dish (do not cook tomatoes in uncoated aluminum cookware, as their acid will dissolve the metal), toss with 1 tbsp. olive oil, brown sugar and salt. Roast for about 35-40 minutes. Set aside (can be made ahead and then reheated in the microwave).

2. Bring 1 1/4 cups water to boil. Add quinoa, cover, reduce heat and simmer for 15 minutes. Remove from heat and leave covered 5 minutes. Set aside.

3. Bring a medium saucepan of water to boil, add snap peas and cook 3 minutes. Drain and place peas in ice water bath.

4. Heat 1 tbsp. olive oil in a large frying pan. Add shallot and sauté until softened, about 5 minutes. Add corn and cook another 5 minutes. Add blanched snap peas and cooked quinoa season with salt and pepper and continue cooking until heated through.

5. Preheat broiler with oven rack in highest position. Place tilapia fillets on lined, oiled baking sheet and broil 8 minutes, rotating pan every 2 minutes and flipping fillets after the first 4 minutes.

6. Serve quinoa in bowls, topped with tilapia and spoon tomatoes over fish with a sprinkle of basil on top.

1 comment:

  1. I remember really liking this when you made it. You've added tomatoes to a few of our fish dishes recently, haven't you?