Italian Tilapia and Zucchini Skillet Supper

Today is Holy Thursday, the 38th Day of Lent. Catholic Tradition tells us that today Christ dined with his disciplines in an upper room for their Passover Meal. It was to be their last night together. This was a solemn night.

Years ago, I got our fellow Catholics to join us for a Christian Seder. We did the whole thing, from the traditional foods to the prayers, readings and blessing of the wines. It was very moving. There is a part of me that wishes the beauty of the Seder had become a tradition. Sadly, it did not. If you are interested, there are several good sites that can guide you along.

Enough religion for one night. Let’s eat!

Italian Tilapia and Zucchini Skillet Supper
4 Tilapia filets
1/4 cup Italian Vinaigrette Salad Dressing, divided
1 Yellow Bell Pepper, chopped
1 Zucchini, cut lengthwise, then crosswise into slices
1 tablespoon prepared Pesto
1 cup Grape Tomatoes
3 tablespoons Basil, thinly sliced

Brush fish with 2 tablespoons of the Italian dressing. Set aside.

Core and chop the bell pepper, set aside

Split zucchini lengthwise down the middle, then cut crosswise into slices. Set aside.

Place a skillet over medium heat, cook filet 3 or 4 minutes on each side until fish flakes easily with a fork. Transfer to a place, tent to keep warm

Add remaining salad dressing, pesto, vegetables and tomatoes to the now empty skillet. Cook for 5 minutes or until heated through, stirring frequently.

While the vegetables are cooking, stack basil leaves, roll into a tight cigar and slice into thin ribbons. Set aside.

Once the vegetables are cooked, spoon over the fish. Sprinkle with basil and serve.

This is delicious with warm bread.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen