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Tilapia with Tomato/Onion Salsa
4-6 Tilapia Fillets
4-6 Roma Tomatoes – quartered
2 cloves of fresh garlic – minced
1/2 onion – chopped
1/2 can reduced sodium chicken stock
extra virgin olive oil
1 tbsp unsalted butter
handful of fresh basil – chopped roughly
In a saute’ pan, heat the olive oil & butter over medium heat. When oil is hot, add onions & cook until translucent (just a few minutes). Add garlic & cook for about a minute (you do not want to burn your garlic). Add tomatoes & cook down for a few minutes, just enough to let the tomatoes release their juices. Season with salt & pepper. Add tilapia fillets, gradually add chicken stock, cooking through each time. Continue to add the stock until gone. Cook the tilapia fillets until white & flaky (this will depend on the thickness of your fillets) When the fillets are nearing completion, add the basil.