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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a delicious fish made with capers, tomatoes, butter, and white wine that can be used with any fish you like. My husband loves this dish! Ingredients:
2 (3 ounce) fillets tilapia fillets |
2 tablespoons olive oil |
salt and pepper to taste |
1 lemon, halved |
1/2 cup white wine |
2 tomatoes, seeded and chopped |
3 tablespoons capers |
1 cup asparagus spears, trimmed and cut in half |
3 tablespoons butter |
Directions:
1. 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.
2. 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.
3. Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.
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