1/2 cup KRAFT Sun-Dried Tomato Dressing. (I couldn't find the Kraft so I used Olde Cape Cod Olive Oil & Basil Sun Dried Tomato Dressing).
2 Tbsp. fresh lime juice
4 Tilapia Fillets
2 large Roma Tomatoes, chopped
1/2 cup pimiento stuffed green olives, halved
3/4 cup Mexican Stlye shredded Cheddar Jack Cheese
1 Tbsp. chopped Cilantro.
Heat oven to 400 degrees
Mix dressing and juice. Place fish in 13x9 inch baking dish; drizzle with 1/2 the dressing mixture. Bake fish 20 min.
Toss tomatoes and olives with remaining dressing mixture. Top with tomato mixture and cheese.
Bake another 15 to 20 min or until cheese is melted and fish flakes easily with fork
Sprinkle with cilantro.
I cook this long because I put them in frozen. YUMMY!YUMMY!
I have this bookmarked so I can come back later and print that out...it sounds terrific, and I was just talking with my wife about what we could do all summer with the tomatoes we have in the garden...
We do a lot of grilling, and she bought me a couple of stainless steel grilling baskets from “The Pampered Chef”, and they are the bomb! We had company last weekend (16!) and we served pulled pork sandwiches, with grilled vegetables and grilled pineapple on the side.
1 large onion capped and quartered
1 each, red, yellow, orange bell peppers; cored, pitted and cut into strips
4 cups porcini mushrooms, halved
2 each zucchini and yellow goose-neck squash, sliced into 3/4” pieces
Combine veggies in a large stainless steel bowl, drizzle with olive oil and toss until coated. Add 1/4 cup balsamic vinegar, salt and pepper, toss again, and let marinate at room temp until time to grill.
I fire up the charcoal, and let the baskets heat, then cook the veggies till done. Serve ‘em hot. People will fight over them, and the leftovers make an incredible omelet the next morning....
Take a large ripe pineapple, peel and cap both ends. Cut into quarters lengthwise, and remove the core. Slice into 1” thick pieces.
Sprinkle with low-sodium soy sauce, and dust with your favorite spicy blend. I use a Mexican seasoning specifically for fruits. Let marinate at room temperature, then grill in the basket over hot flame. Let the pieces caramelize and turn them often. Serve hot.
Enjoy!
I tried your recipe with tilapia this evening, and it is quite a hit.
I made it slightly different though....
I went looking for Sun Dried Tomato dressing and couldn’t find it anywhere at Winco; so I punted. I substituted a nice roasted red pepper dressing, added a chopped roasted red pepper with everything else...incredible!
The tilapia is really versatile and it doesn’t get over powered with a nice marinade/tapinade like this one...
Thanks again for the recipe! I can already see some other tasty variations on this theme...
Cheers!