I was feeling like a Stepford Wife preparing dinner and waiting for my husband to arrive home from a late afternoon meeting. He reminded me that morning the usual monthly meeting may run late due to a lengthy agenda in place.  So I wanted something I could put together quickly to avoid a late dinner.

We could have had leftovers but this wasn’t a leftover night.  Knowing I would be leaving for a few days, I would let him forage from the leftovers in my absence.

I decided on Tilapia. Then, I remembered a tomato pancetta sauce he loves and never leaves for leftovers. Sauté green beans and it makes for a light dinner for a late evening.

 

First, I marinade the tilapia in balsamic vinegar and olive oil concoction. Tilapia only takes a few minutes to cook.

Then I grab a can of my favorite tomatoes some pancetta and a few other ingredients for the sauce and prepare this.

The green beans are washed and set aside to dry. Only moments to cook these.

Holy Moly! I realize I have a lot of time on my hands. I consider a glass of wine is in order.

I don’t have TiVo so I watch all movies and TV shows on Hulu or Netflix. With wine in hand I sat down and watched the series, DC Cupcakes. Shows like this really stress me out.  I can’t decide if they are exaggerating about time constraints to lead the viewers on or if they really do over book orders.

Recipe and ingredients

Two Tilapia

Marinade

1/4 cup Olive Oil, preferably, Georgia Olive Oil
Two Tablespoons Balsamic Vinegar
Pinch of Salt and Pepper
Pinch of freshly chopped Rosemary

Sauce

One 14.5 oz. can of fire roasted tomatoes, I only use Muir Glen Organic
1/2 sweet onion, diced, preferably Vidalia
Two cloves garlic, minced
Four slices pancetta or bacon, chopped
Pinch of salt and pepper
Pinch of freshly chopped Rosemary
1/4 cup red wine

1/4 pound green beans

Blend ingredients for marinade and pour over fish, cover and set aside while you prepare and cook sauce OR place in fridge if you marinade earlier.

Brown pancetta/bacon. Remove cooked, chopped pieces from skillet and set aside on paper towel. Pour out grease leaving about a tablespoon in the skillet. In this skillet, sauté onion until brown. pour a little wine to de-glaze with. Add the garlic, can of tomatoes and cooked bacon. Season with salt, pepper and rosemary. Let simmer for about five minutes and then pour in remainder of wine. Stir well, turn off heat and cover until fish is done. This allows the sauce to absorb more of the wine flavor.

Simultaneously, both the fish and green beans can be cooked in two separate skillets.

Sauté on medium high heat, green beans. Season with pinch of salt and pepper. When done, turn off stove and drizzle balsamic vinegar for flavoring.

In a separate skillet, pour enough olive oil to coat bottom of skillet. Sauté tilapia on medium high for three minutes on each side. While cooking, drizzle over fish, leftover marinade.

Plate and garnish with fresh flat-leafed parsley.

The entire meal can be prepared and completed in 30 minutes.