Friday, May 29, 2009

Tilapia with Arugula, Capers, and Tomatoes

Posted by Erin Wilburn / 16 comments » / csa, fish

I’m so happy to bring you the very first post showcasing some of the bounty from my CSA box! My friend & I at work are doing a half share with Delvin Farms. The past two years I did a share with Avalon Acres and was happy with them. They delivered right to our office. But, my schedule has changed, and I now work nights. The coworker I am doing the share with this year works nights too. So neither one of us would be there for the Avalon Acres delivery every week. It just so happens one of Delvin Farm’s drop-off locations is near my friend’s house, so this was just easier for us to be able to pick up. Another difference, is with Avalon Acres, they deliver a half share every week (if you’re doing the half share), and Delvin Farms does a full share every OTHER week (if you’re doing the half share). I’m always one that is up for change, so we’ll see how it all goes!

In our first share we got broccoli, kale, arugula, strawberries, sweet potatoes, scallions, & greens. The very first night I made and burned and had to make again kale chips. The strawberries I snacked on, and also enjoyed for breakfast on cottage cheese. I’m pretty sure I’ve never had arugula, so I searched and searched for the perfect recipe. I turned to a trusted source, Martha Stewart. I bookmarked a LOT of ideas, and I had even planned a grocery list around a specific recipe, when I came across this one for Tilapia with Arugula, Capers, & Tomatoes. I had noticed earlier in the morning my grape tomatoes were closing in on their freshness. I wanted to use them up, along with the half jar of capers in the fridge. I texted The Boy who was still home to see if we had any tilapia and we did. SCORE! I love it when dinner comes together without a trip to the store.

Now… I’ll admit I was a bit fearful of how this would turn out and if The Boy would like it. I just wasn’t sure if he’d be into the wilted arugula! When he came in for dinner, I didn’t tell him what we were having, because he gets a little wary of unfamiliar things. I just served it up, and told him he’d have to wait until I got some good photos! It was a rushed photo session as he was hungry, so the pictures aren’t quite what they could be. But BOY, am I glad I made this dish and got the photos to prove it. It must be shared!

There’s a reason I don’t make up recipes; there’s no way I would know to pair all these ingredients together for such a simple dish, and one that doesn’t taste simple at all! I’ll admit I got a little generous with the red pepper flakes. I just didn’t feel like actually measuring, and I know The Boy likes heat, so I just kept on sprinkling! I have a huge block of feta cheese I thought would go well with this dish, as Martha says it’s “mildly Mediterranean” (whatever that means). I forgot to add it before the photoshoot (I told you I was rushed), but when I started to feel the heat as I was eating, I added it. I recommend NOT skipping the feta if you’ve got it on hand. It adds a bit of a creaminess, plus it helps cool your tongue.

This dish came together very fast too. It’s definitely a weeknight dinner. I came home and ate peanut butter out of the jar with a spoon and then cleaned the kitchen before I got to chopping the tomatoes & cleaning the arugula. I didn’t start cooking until 20-25 minutes before The Boy gets home. From what I understand, arugula only keeps 2-3 days in the refrigerator, so if you also get your CSA share on a weeknight, this would be a great choice. I hope you enjoy it as much as we did!

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Tilapia with Arugula, Capers, and Tomatoes

adapted from Martha Stewart

Ingredients:

1/2 cup water
1 cup cherry tomatoes, halved
1/2 teaspoon red-pepper flakes
2 tilapia filets (8 ounces each)
Coarse salt and ground pepper
4 small bunches arugula (about 6 cups)
1.5 tablespoon butter
2 tablespoon fresh lemon juice
1 tablespoon capers, rinsed and drained
1 tablespoon feta cheese (optional)

Directions:

In a medium nonstick skillet, bring water to a boil. Add tomatoes and red-pepper flakes; top with tilapia, and season with salt and pepper. Cover, and cook 3 minutes. Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes. With a slotted spoon, transfer tilapia and vegetables to a plate (reserve skillet).

Make sauce: Off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce. Top with feta cheese.