Tilapia with a Balsamic Reduction

On tonight’s menu for the Pettit family is a lightly sautéed Swiss Chard made with garlic and shallots served with fresh tilapia in a balsamic glaze.  All accompanied by a simple salad and my favorite Whole Foods Balsamic dressing.


Prep first when you are cooking multiple things at a time- all chopping, cutting, slicing, and dicing should be completed upon the start of the cook-off.  The best thing to do with these recipes is to cook the balsamic sauce first and set it aside.  Then begin the Swiss chard recipe.  Once you have the Swiss chard in the pan for about 3-4 minutes, start the fish.  Reheat the balsamic sauce once one side of the fish is complete and you will have great meal timing!



Balsamic Glazed Tilapia


  • 1/8 Cup Balsamic Vinegar
  • 1 Garlic clove, minced
  • 1 TB Extra Virgin Olive Oil
  • 1 LB Tilapia fillets
  • 1/4 Cup Margarine

Cooking Instructions:

Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes-Set aside

Heat 1 TB oil in a large skillet over high heat

Sprinkle fish with salt and pepper

Sauté fish until golden brown, about 2 minutes per side

Reheat balsamic syrup over med/low heat and whisk in butter slowly until it melts




Sautéed Swiss Chard


  • 1/2 LB Green Swiss Chard (about 1 small bunch, cut the tough parts off)
  • 1/3 TB Extra Virgin Olive Oil
  • 1/3 TB Butter (or margarine)
  • 1/2 Shallot, diced (large shallot)
  • 1 Garlic clove, finely chopped

Cooking Instructions:

Heat oil and butter (or margarine) in a large pan over medium heat

Add the shallots & garlic in the pan, cook until lightly browned-about 4 minutes

Add Swiss chard, stirring occasionally until tender -about 10 minutes

RecipesAshley Pettit