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Grilled Tilapia Over a Bed of Fennel
Chef Nunzio Patronio, Nunzio Ristorante Rustico, Collingswood

Servings: 4  
4 filets of Tilapia fish
1 ounce extra virgin olive oil
2 cloves of garlic
1 pinch of fresh thyme
1 pint, cherry tomato

1 fennel bulb
1 lemon
Basil leaves
Salt & Pepper

Video Demo: Click here to view video.

Marinate the Tilapia with a sprinkle of thyme and finely chopped garlic in olive oil. Slice the fennel and toss with salt and pepper in olive oil and grill for 2 minutes on each side. Set aside. Grill the tilapia for 5 minutes on each side and place on top of the grilled fennel. In a mixing bowl, combine the cherry tomatoes previously sliced in half, with the rest of the chopped garlic, lemon juice, salt & pepper and fresh basil leaves. Pour the mix over the Tilapia and serve.

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