It is Spring Break here in Southwest Michigan. The temperature actually broke 60 this week. Things are definitely looking up. We don’t travel during Spring Break because our job demands do not match up with the school calendar. This is a heavy work time for me and I really can’t take vacation until after May 1st. So, we end up vacationing off of school vacations because it just works better for our family.
So, the kids and I are home all week. We haven’t done much other than work on a school project due Monday and a bit of shopping here and there. I mostly work in the evenings so that leaves our days free. Even our meals are simpler right now. It is nice to not have to do anything unless we want to. I love schedules but every once in a while it is nice to just relax.
This dinner is perfect for those relaxing times. Quick and very simple but full of flavor.
This was a hit according to the entire family. This has already been asked to be repeated and I agreed because it was so simple to prepare. Need a dish on the table in 15-20 minutes? Pair the fish with egg noodles or rice and a vegetable and you have your meal.
I served this with sweet potatoes and a green salad.
- 1/2 cup balsamic vinegar
- 1 tsp minced garlic
- 1 TBSP olive oil
- 1/2 cup butter
- 1 1/2 – 2 lbs. Tilapia fillets
- Simmer vinegar and garlic in a small heavy saucepan over medium heat until reduced to a thick syrup, about 5-10 minutes.
- While the balsamic and vinegar are cooking heat the olive oil in a large skillet over medium-high heat and season fish with salt & pepper. Cook the Tilapia turning carefully until almost cooked through.
- Add butter to the Balsamic vinegar once it has thickened. Stir until melted through then add to the sauce pan with the fish. Allow the fish to finish cooking in the sauce 2-3 minutes before serving.