Name: Kalamata-Balsamic Tilapia over Orzo with Tomato, Bell Pepper & Feta
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkgs crumbled feta cheese; 1 small pkg fresh basil; 3 small pkgs grape tomatoes; ¾ cup Kalamata olives, pitted; 425 g orzo pasta; 1.02 kg tilapia fillet; 3 yellow bell peppers; balsamic vinegar; black pepper; butter, unsalted; crushed red pepper; garlic powder; oregano, dried; salt

Kalamata-Balsamic Tilapia over Orzo with Tomato, Bell Pepper & FetaKalamata-Balsamic Tilapia over Orzo with Tomato, Bell Pepper & Feta — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (113 g) pkgs crumbled feta cheese

1 small pkg fresh basil

3 small pkgs grape tomatoes

¾ cup Kalamata olives, pitted

425 g orzo pasta

1.02 kg tilapia fillet

3 yellow bell peppers

balsamic vinegar

black pepper

butter, unsalted

crushed red pepper

garlic powder

oregano, dried

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and orzo, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain in a colander.

Meanwhile, wash and dry the fresh produce.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the tilapia dry with paper towels. Season both sides with salt and pepper.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add the tilapia and cook, flipping once, until fish is crispy and easily flakes with a fork, about 6 minutes. Remove to a plate and loosely cover with aluminum foil. (Reserve skillet for later use.)

While the fish is cooking, trim, seed, and slice bell peppers lengthwise into thin strips. Place in a medium bowl.

Roughly chop olives. Add to the bowl with the bell pepper.

Return skillet to medium-high heat, add more butter, and swirl to coat the bottom. Add bell pepper, olives, tomatoes, and spices to the skillet. Cook, stirring occasionally, until the veggies soften, 4-5 minutes.

Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

When the veggies are soft, add half of the basil and vinegar to the skillet. Stir to combine and remove from heat. (Reserve remaining basil for serving.)

To serve, divide orzo and tilapia between plates or bowls. Top with veggies, feta, and reserved basil. Enjoy!

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