Description
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
- ½ cup white wine
- 2 tomatoes, seeded and chopped
- 3 tablespoons capers
- 1 cup asparagus spears, trimmed and cut in half
- 3 tablespoons butter
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 2