In which weight watching again spurs us to new heights

Since last summer’s wine revelation, in which a beautiful piece of trout emerged victorious from its poaching in the world’s worst wine, we’ve continued to make variations on that dish. But our current caloric restrictions posed some new challenges when I went to cook some tilapia we picked up at the Evil Empire (some call it Whole Foods). A recipe with “1/2 stick butter” as its second ingredient would force us to eat celery for the rest of the week, and we had other plans.

But summer vegetables, herbs, and . . . well, chicken stock made from the Rainbow Meadow Farms chicken worked in our favor, and I was able to make a dish that was, truly, just as good as the original. (Really, Rainbow Meadow Farms is not paying me. But if they offered me a free chicken one day, I would not offer any objections.)

We ate the dish so fast that I was able to photograph only this sad leftover piece with its pitiful scraps of the pepper and onion–a symbol of the fleeting pleasures our ephemeral existence provides.

Louise was hopeful that some of those fleeting pleasures would fall across her path, and did her best to encourage mishaps by standing underfoot during much of the cooking process.

Realizing that even her best efforts were doomed to failure, however, she conceded defeat and went to pursue other pleasures by beating up Cleo.

Tilapia with Pepper and Onions (serves 2; 8 – 9 points each)

1 lb. tilapia fillets
2 tsp. olive oil
1 yellow pepper, cut into thin strips 2 – 3″ long
1 large sweet onion, halved, sliced thin
1 medium clove garlic, minced
1/4 – 1/2 cup chicken broth (homemade is best; otherwise use low sodium)
1/2 cup white wine
1/4 cup fresh parsley, minced
3 – 4 tbsp. fresh oregano, minced
Salt and pepper to taste

Generously salt and pepper tilapia fillets. Heat oil in large skillet over medium high heat. Add onions and saute until translucent. Add pepper and saute for 2-3 minutes, adding a little broth if ingredients get too brown. Add garlic and stir. Add enough broth to cover bottom of skillet. Salt to taste. Cover and cook for 10 minutes or so, until vegetables are tender.

Remove lid and lay tilapia over top of vegetables. Add remaining broth, if needed, and wine. Sprinkle herbs on top of fish. Cover and cook for five minutes or until fish is just cooked. Remove lid and put fish on serving plates. Turn heat to high and cook vegetables, uncovered, just a few minutes more, until liquid has somewhat evaporated. Add vegetables to plates. Leave skillet on high heat and reduce remaining liquid until somewhat thickened. Pour over fish and serve.

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