• 1/2 cup bulgur
  • 1 cup vegetable stock or water
  • 1 tsp, plus 2 TBS olive oil
  • 1/4 cup finely diced yellow onion
  • Pinch kosher salt
  • 2 TBS olive oil
  • 1 1/2 cups halved, mixed cherry tomatoes
  • 2 tilapia filets, boneless, skinless, about 3-4 oz each
  • 2 sprigs fresh basil
  • 1 tsp balsamic vinegar
  • 1 TBS unsalted butter
  • 1 small lemon


  1. Place bulgur, vegatable stock, onions, 1 teaspoon olive oil and a pinch of salt in a small saucepan. Cover with a lid and bring to a boil. Turn to low and cook for 9 minutes.
  2. Add remaining 2 TBS of olive oil to a saute pan over medium heat. Season tilapia filets with salt and pepper. Add cherry tomatoes to the pan and saute for 1 minute. Add fish and cook about 1-2 minutes per side or until slightly firm and no longer translucent.
  3. Add balsamic vinegar, 1 tablespoon chopped basil and butter. Cook until tomatoes have slightly softened.
  4. Squeeze fresh lemon juice over the top. Season with additional salt and pepper and garnish with remaining basil leaves.
  5. Serve over bulgur.

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