(Sous Vide Style)
6 6oz. Tilapia filets
2 cups course chopped plum tomatoes (skin removed)
1/3 cup rinsed capers
1 cup seeded and sliced Kalamata olives
½ cup finely chopped red onion
2 cloves minced garlic
½ tsp. course ground black pepper
½ tsp. salt
2 tsp. Herbs De Provence
1 tbsp. lemon juice
5 tbsp. dry white wine
2 tbsp. olive oil
Fresh lemon/thyme for garnish
6 ea. 1 pint Zip Lock freezer bags
Basic Topping Preparation
Place all of the topping ingredients in a large bowl and mix to combine well. Cover the bowl with plastic wrap and refrigerate for 1-2 hours while you prep the fish. In most cases you will be able to purchase individually wrapped filets which you can easily defrost under running cold water while they remain in the original wrappers. Bring a large pan or Dutch oven 2/3 full of salted water to a vigorous boil.
Place the filets into individual1 pint Zip Lock Freezer bags ( This is the only brand with a heat rating to 240 degrees). Place three generous table spoons of the tomato mixture in the bag on top of the filet and seal the bag. Remove as much air as possible before sealing the bag. Place the sealed bags into the boiling water fish side down and set a timer for7 minutes. After 4 minutes, rotate the bag so the tomato mixture side is now face down in the boiling water, and cook for the remaining 3 minutes.
Remove to paper towels and open to vent. Cut the bag open so you can take the filet out with a spatula. This will keep the delicate fish from breaking while you plate same. The topping will come out on top of the filet and all remaining juice should be discarded. I would suggest serving this healthy option with steamed brown rice. Garnish with fresh lemon and thyme sprigs.
Yield: 6 servings
Preparation time: Active,20 minutes Passive, 1-2 hours
Cook time: 7 minutes