I like to cook. No. I LOVE to cook. I’ve always loved to cook for my husband. He really is the most gracious man when in comes to my cooking. He truly appreciates every meal which is saying something because when I cook…I cook gluten free! I decided many years ago that I would create recipes that, although they were gluten free, wouldn’t lack flavor.
As a busy business owner, I know how tough it can be to think of light, healthy, delicious meals! Some nights it’s even tougher to deliver one of these meals. Over the years I’ve collected so many go-to meals, and now I’ve decided to share them with you.
This Mediterranean Tilapia is delightful and healthy. I use our Moondance Gluten Free Flour, which I season with salt and pepper, to lightly dust the fillets and sauté them in olive oil. I use extra virgin olive oil, but it’s up to you. Simple ingredients are best. Why? Well, they are easy to prepare, and they give you a complex flavor without all the preservatives.
After the tilapia is finished cooking, I remove them from the saute pan. Now on to the Mediterranean topping! Toss the black olives, green olives, grape tomatoes, garlic, basil and dried thyme into the pan. Deglaze the pan with a little white wine and stir to heat through. Top the tilapia with the sautéed olives and tomatoes and enjoy!
I am a Greek Salad addict! My Greek salad addiction started when I lived in Minnesota. Of all places, Little Caesar’s had the BEST Greek salads back then. They’ve since stopped selling them, but believe me, they live on in my kitchen!
There are certain must haves for a perfect Greek Salad – black Kalamata olives (none of those black olives from a can!), diced tomatoes, banana peppers, cucumber, pepperoncini, thinly sliced red onion, and Greek Feta cheese. At my grocery store the olive bar has a wonderful Feta in brine-if you want an authentic Greek salad – stay away from the cry-o-vac Feta in the packaged cheese aisle. If you don’t want to use feta on the olive bar due to possible cross-contamination, just make sure your feta is in brine. If It’s not in brine, and it lacks flavor and moisture.
On to the Greek Dressing! I am a strong advocate for making your own salad dressings. This way you control the salt and the flavor. But, I have busy nights too, and I turn to bottled salad dressings. In fact, I use Ken’s Simply Greek Vinaigrette for this salad, and it is wonderful! Olive oil with hints of garlic and oregano-it will take you to the Greek Isles for sure!
I’d love to hear what you think of this recipe. Give it a try!