Nicci Morris

What’s for dinner? A farewell to summer

In Food, Recipes on September 17, 2009 at 2:57 am

Tonight, I wanted to use up what is likely my last bunch of flavorful summer tomatoes. Although I look forward to fall, a part of me hates to see summer go. But this was a delicious farewell… Make it with tofu and delight vegetarians, too.

By Nicci Morris

By Nicci Morris

Tilapia with Tomato Cream Sauce

For the fish:

2 pounds tilapia filets

2 tablespoons extra virgin olive oil

Juice of ½ lemon

½ teaspoon garlic powder

1 teaspoon lemon pepper seasoning salt

¼ teaspoon cayenne pepper (or more if desired)

For the cream sauce:

2 tablespoons extra virgin olive oil

3 Roma tomatoes, seeded and chopped (about 2 ½ cups)

2 garlic cloves, finely minced

1 teaspoon lemon pepper seasoning salt

½ cup heavy cream

2 tablespoons butter

½ cup white wine (something you would actually drink, not swill)

3 green onions, sliced plus some reserved for garnish.

Whole wheat pasta, prepared(optional)

Parmesan cheese, grated (optional)

Preheat oven to 350 degrees.

Place the filets in a glass baking dish. Put the olive oil and the lemon juice on the filets. Season both sides of each filet with garlic powder, lemon pepper and cayenne pepper. Cover the baking dish with foil and bake until the fish is opaque and flakes with a fork, about 30 minutes. While the fish cooks, prepare the cream sauce.

In a medium sauce pan over medium heat, add oil and garlic. When the garlic is fragrant, gently stir in tomatoes and green onions. Add lemon pepper seasoning salt and butter. Cook for about 2-3 minutes, until tomatoes start to break down a bit. Reduce heat and stir in wine and cream. Serve over fish (and pasta with Parmesan if desired) and garnish with green onion.


  1. Lord have mercy, that looks devine.

  2. I made this for my family and it was delicious

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