Well here's a shocker, coming up to Thanksgiving (here in Canada this weekend) celebrations and here is an article in Food and Wine saying that canned pumpkin is NOT pumpkin. It is, in fact, a blend of winter squashes because real pumpkin tends to be too stringy. It is, according to the article, perfectly legal to call this mixture pumpkin?? I used, always, to use a pumpkin for my soups, but then I was in a hurry one time and bought a can of pumpkin, as I thought, and decided it worked very well so as we found pumpkins so very hard to cut into these days, I carried on with the canned variety. So I guess I have been making squash soup and many of you have been making squash pies. Staggers me that these people are allowed to put 100% pumpkin on the cans when it isn't pumpkin at all.
It seems odd to me that with the influx of English into North America, I have never come across
Don't often think of buying tilapia, but it is a good fish and I believe not as expensive as some fish. This recipe sounded good and I keep Tapenade anyway. Oh, and by the way, tapenade is nowhere near the jarred olives in my store, it is in the deli department.
Tilapia With Tomato-Olive Sauce
Top tilapia fillets with a savory tomato-olive sauce that comes together in just 5 minutes. Look for
1 1/4 lbs tilapia
1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbs extra-virgin olive oil, divided
1 pint grape or cherry tomatoes, halved if large
1/4 cup dry white wine
3 cloves garlic, finely chopped
3 Tbs olive tapenade
1. Sprinkle tilapia with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish and cook (in two batches if necessary), turning once halfway through, until golden brown and just opaque in the center, 4 to 6 minutes total. Transfer the fish to a serving platter; tent with foil to keep warm.
2. Off the heat, add the remaining 1 tablespoon oil, tomatoes, wine and garlic to the pan. Return to medium heat, cover and cook, stirring occasionally, until most of tomatoes are broken down, 4 to 5 minutes. Stir in olive tapenade and cook for 1 minute more. Serve the fish with the sauce.
Have a great day