TILAPIA WITH TOMATOES AND CAPERS
Tilapia with tomatoes and capers is easy to make for a weeknight dinner, healthy, and full of flavor! Serve it with wilted spinach, angel hair pasta, or both.
Provided by Caroline Lindsey
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Melt 1 tbsp butter in saute pan over medium high heat.
- Season both sides of tilapia with Adobo seasoning. Cook for 2-3 minutes on each side without moving. Set aside and cover with foil to keep warm.
- Melt remaining 3 tbsp butter in pan. Add garlic and cook until fragrant, about 30 seconds. Add white wine, capers, and tomatoes. Bring to a simmer.
- Add about 1 tbsp cold water to cornstarch and mix to make a slurry. Pour into sauce mixture while stirring and simmer about 5 minutes, until thickened.
- Cook angel hair pasta according to directions. Drain.
- To save dishes, while the pasta is draining in a colander, add olive oil to the hot pasta pot, add spinach, and stir until just wilted, 1-2 minutes.
- Divide pasta, fish, and spinach between plates and spoon sauce over everything.
Nutrition Facts : Calories 1070 kcal, Carbohydrate 113 g, Protein 67 g, Fat 36 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 174 mg, Sodium 1562 mg, Fiber 10 g, Sugar 14 g, ServingSize 1 serving
TILAPIA WITH ARUGULA, CAPERS, AND TOMATOES
Sauteed fish goes mildly Mediterranean, with bright vegetables and a buttery pan sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 8
Steps:
- In a medium nonstick skillet, bring 1/4 cup water to a boil. Add tomatoes and red-pepper flakes; top with tilapia, and season with salt and pepper. Cover, and cook 3 minutes. Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes. With a slotted spoon, transfer tilapia and vegetables to a plate (reserve skillet).
- Make sauce: Off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce.
EASY TILAPIA
Steps:
- Heat a large non-stick skillet over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in skillet and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillets to a plate, and keep warm.
- Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm.
- Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.
Nutrition Facts : Calories 461.9 calories, Carbohydrate 16.3 g, Cholesterol 77 mg, Fat 32.6 g, Fiber 5.9 g, Protein 21.4 g, SaturatedFat 13.2 g, Sodium 1726.5 mg, Sugar 5.3 g
PAN FRIED TILAPIA WITH WHITE WINE AND CAPERS
I found This recipe on CDKitchen, Submitted by: Jerrie, from Rhode Island (serving size: 1 fillet and 2 tablespoons sauce). POINTS: 5; EXCHANGES: '12 Starch, 4 Very lean Meat.
Provided by Chef Lyle
Categories Tilapia
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 6 ingredients, stirring well with a whisk; set aside.
- Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
- Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired.
TILAPIA WITH ARUGULA, CAPERS, AND TOMATOES
Sauteed fish goes mildly Mediterranean, with bright vegetable and a buttery pan sauce. Perfect for me since I am the only one who eats fish in my family. Can easily double the recipe for 2 servings. Submitted by Everyday Food
Provided by AZPARZYCH
Categories < 30 Mins
Time 16m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a medium nonstick skillet, bring 1/4 cup water to a boil. Add tomatoes and red-pepper flakes; top with tilapia, and season with salt and pepper. Cover, and cook 3 minutes. Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes.
- With a slotted spoon, transfer tilapia and vegetables to a plate (reserve skillet).
- Make sauce: Off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce.
Nutrition Facts : Calories 241.9, Fat 14, SaturatedFat 8.1, Cholesterol 93, Sodium 425.3, Carbohydrate 4.6, Fiber 1.3, Sugar 2.4, Protein 26.2
SAUCY TILAPIA WITH TOMATOES AND CAPERS
Steps:
- Warm the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 to 5 minutes, or until softened. Add the garlic, cook for 1 minute, then add the tomatoes, capers, salt, and pepper. Reduce the heat to medium-low and cook for 5 minutes.
- Season the tilapia with salt and pepper. Raise the heat under the sauce to medium and simmer. Nestle the fillets in the sauce, cover, and cook for 3 minutes. Using cooking tongs or a fork, turn the fish over and continue cooking, uncovered, for 3 to 5 minutes, or until a fork goes through the thickest part of the fish with no resistance. Garnish with the basil, if desired.
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