Tilapia Fillets w/Garlic, Caper and fresh Tomato Sauce
3 tsp. vegetable oil
1/2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
4 tilapia fillets (6-8 ozs., each)
1/2 small onion (for 1/4c. finely minced)
4 Tbl. butter
1 large ripe tomato
2 Tbl. capers
2 cloves fresh/or 2 tps. minced garlic
1/2 fresh lemon for 2 Tbl. juice
3/4 c. dry white wine, such as chardonnay
Heat 2 of the 3 tsp. of oil in a skillet over medium heat.
Mix the flour, salt and pepper on a dinner plate or shallow bowl. Take the fish fillets and dredge them lightly to coat them. Discard remaining flour mixture. Raise the heat on your skillet to medium-high. Place the coated fillets in the hot oil and cook on each side for 3-4 minutes.
Meanwhile, peel and mince your onion and set aside. Seed and chop your tomato into small bite-size pieces and set aside. Peel and mince your garlic and set aside.
Remove the fish to a plate and cover lightly with foil to keep warm. Ad the remaining 1 tsp. of oil into the skillet long with the minced onion and cook until onion is translucent (about 2 mins). Add tomato, garlic and capers. Stir well. Add wine to the pan, stirring to loosen any brown bits from the bottom of the pan. (Right about now, it is smelling GOOD!) Add the lemon juice and raise heat until it starts to boil and liquid is reduced by half.
Reduce heat to low. Cut butter into at least 4 smaller pieces and add to mixture. Stir until ausce is slightly thickened.
Place the tilapia on serving plates and spoon sauce over the top. Delicious with a side salad of spinach and tomatoes with Greek dressing. Or any salad of your choice.
About this blog: What is Oh So Cynthia? It’s a Mom Blog about life in Dallas. You can call me a Mommy Blogger, but I prefer Social Media Mommy. Posts on this blog reflect the experiences of my life in Dallas and Park Cities, product reviews and my thoughts on parenting boy in this hi-tech, fast-paced world.