Best. Vinaigrette. Ever. Seriously. I don’t know what it is about the combination of flavors, but I want to eat this vinaigrette on everything! Fish, Salad, Veggies, Rice…any food I make, I want to pour this on it. It’s that good. This recipe, found on Midwest Living, is simple, healthy and absolutely delicious. It fits perfectly in with our detox diet and it has so much flavor!! You should definitely give it a try!
Baked Tilapia with Moroccan Vinaigrette
Source: Midwest Living
Ingredients
- 1-1/4 pounds fresh or frozen tilapia
- 2 tablespoons olive oil
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup red wine vinegar
- 2 tablespoons snipped fresh flat-leaf parsley
- 2 tablespoons snipped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 large shallot, minced
- 1 clove garlic, minced
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground red pepper (cayenne)
- 1/4 teaspoon ground cumin
Preparation
- Brush both sides of fish with some of the oil. Sprinkle both sides of fish with the 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- In a screw-top jar, combine vinegar, parsley, cilantro, the 2 tablespoons olive oil, lemon juice, shallot, garlic, the 1/2 teaspoon salt, paprika, red pepper, and cumin. Cover and shake well. Set aside.
- Heat oven to 350 degrees. Spray baking sheet with cooking spray. Place fish on baking sheet and bake for approximately 10 minutes, until fish is opaque and flaky.
- Serve fish over rice, couscous or something similar, and drizzle vinaigrette over the top. Delish!
I served this over brown rice, with a new twist – instead of just cooking it in chicken broth, I added 1 Tbsp of Red Wine Vinegar as well…yowza! What a nice tang! Not sure it would work on minute rice, but for the hour that this rice cooked, it soaked up the flavor really well!
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