Saturday, July 30, 2011
Tilapia Filets with Tomatoes, Garlic and Capers
3 TBS oil; divided use
½ C flour
½ tsp. salt and ¼ tsp. pepper
4 Tilapia filets (6-8oz. each), or other mild whitefish filets; snapper, cod
¼ C onion, minced
1 C ripe tomato, coarsely chopped and seed removed
2 cloves fresh garlic, minced
2 TBS capers
¼ C dry white wine, such as Chardonnay
2 TBS fresh lemon juice
4 TBS butter
Heat 2 TBS of the oil in a 12” skillet over medium heat. Mix flour, salt and pepper; lightly coat fillets. Place coated fish in the hot oil, and cook 3-4 minutes on each side. Remove to a platter and cover with foil to keep warm. Add remaining oil to skillet along with onions; stir and cook until onion is translucent, about 2 minutes. Add tomato, garlic and capers and stir well. Add wine to the pan, stirring to loosen any brown bits from bottom of pan. Add lemon juice, and boil until liquid is reduced by half. Reduce heat to low and add butter; mix in and melt slowly. Place fillets on serving plates and spoon on sauce. Serve immediately.
Sharing this with Foodie Friday.