Recipes & Cooking Tips
Cooking With Katie
Formerly a writer for Modern Bride, Katie McElveen is a freelance writer based in Columbia. Since 2006, Katie has been Sandlapper magazine's cooking columnist. Click on any tab at left for a selection of Katie's columns and recipes published in previous issues of Sandlapper.
Below is a tasty and very easy recipe from Katie that's perfect for quick family dinners!
Tilapia and Tomatoes
4 medium tilapia fillets
1 pint cherry tomatoes
2 T olive oil
1/4 cup fresh basil, shredded
Halve tomatoes and bring to room temperature. Heat oil in a skillet large enough to hold fish in a single layer. When the oil is hot, add fish and quickly cook on one side, about 2 minutes. Turn the fish, and add the tomatoes and a generous sprinkling of salt. Cook for another few minutes, until the fish is done and the tomatoes are hot but still firm. Next, add the basil and cover the pan just long enough to wilt the basil but not turn brown. Serve immediately. Pasta tossed with butter and/or olive oil and Parmesan is a nice side.
Serves 4.
