Seriously though, this dish is amazing. The bold flavors of the aged balsamic vinegar and rosemary really complement each other while the cherry tomatoes add a little sweetness to the mild tilapia. So good and satisfying, plus super healthy. Oh yeah, did I mention it takes like 10 minutes to make? I fall victim to procrastination often. More often then I care to admit, and it’s especially true when I make dinner about 20 minutes before I have to leave for my evening job in the restaurant industry. I may or may not also be half-dressed, half-made-up, and half-witted at the time, frantic to get everything done and not show up late. This is my go-to dish when I’m particularly late. Cooks up in a flash. Sometimes I pair it with sauteed garlic spinach (cooks up in about 3 minutes) or if I’m especially lazy, I’ll microwave some Uncle Ben’s whole grain rice (90 seconds!). Take that Rachel Ray and your 30 Minute Meals!
Balsamic Rosemary Tilapia with Cherry Tomatoes
- 2 Tilapia filets
- 1 tablespoon finely chopped fresh rosemary
- 3 tablespoons good quality aged balsamic vinegar
- 1 cup cherry tomatoes, halved
- salt and pepper to taste
- 2 tablespoons olive oil
Heat olive oil over medium to a little over medium heat. Hot enough to brown the tilapia. Generously season tilapia with salt, pepper, and chopped rosemary. Pat the seasoning into the fish so it doesn’t shake off. Add to the pan and cook for 3-4 minutes on one side. Flip and add the tomatoes to the pan, around the fish. Add a little more olive oil if needed. Cook for another 3-4 minutes until the tilapia is cooked and the cherry tomatoes soften. At the very end add the balsamic vinegar to well coat the tomatoes and tilapia and create a light sauce.