Pan-Fried Tilapia with White Wine and Capers
Ingredients:
- 1/4 cup white wine, dry
- 1/4 cup tomato(es), seeded and chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, drained
- 1 medium garlic clove, minced
- 1/2 teaspoon dried basil
- 1 1/2 pound raw tilapia, 4 6-ounce pieces
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 1 spray cooking spray
- 1 tablespoon olive oil
- 2 tablespoons light butter
- 2 tablespoons parsley, chopped
- 1 medium lemon, cut in wedges (optional)
Instructions:
- 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; stire in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired. Yield: 4 servings (serving size: 1 fillet and 2 tablespoons sauce).
Just typing that out makes me want to eat it again. This week is tuna casserole, but I'll bet I can get this cooked up for next week! Dee-lish-us!
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