- 1 pint of cherry or grape tomatoes
- 2 tbsp. capers
- 1 1/2 tbsp. balsamic vinegar
- 1 1/2 tbsp. olive oil (divided) Splash of white wine
- 1 clove of garlic (minced) Salt & pepper
- 2 8 oz pieces of tilapia (you can definitely do more servings, this recipe works well doubled too) AP flour (just for dusting the fish)
- 1 tbsp. unsalted butter
INSTRUCTIONS:
- Combine the tomatoes, capers, balsamic vinegar, 1/2 tbsp. of the olive oil, garlic and a generous pinch of salt and pepper in a small bowl. Set aside.
- Heat the remaining olive oil and butter in a nonstick pan over medium-high heat. In the meantime, prepare the fish by generously seasoning with salt and pepper on both sides and lightly dusting with flour.
- Shake off the excess flour before adding the fish to the pan.
- Cook for 2-3 minutes on the first side, then flip and cook for another minute or two on the other side.
- Add a splash of white wine to the pan to de-glaze and scrape up any little bits of flavor on the bottom of the pan before adding the tomato mixture to the fish in the pan.
- Let it cook for 3-4 minutes on a slightly lower heat (so you don't overcook the fish) until the tomatoes are warm and starting to split open when you press on them with a spatula.
- Serve the fish hot, topped with the tomato mixture and a side of couscous.
Source: Tasty Mess
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