Friday, March 2, 2012

Broiled Tilapia with Tomato Caper Sauce

I haven't served tilapia in a while and so I decided this was the night to try out one of my recipes that I had earmarked. This was a really tasty way to cook and serve a mild white fish. The tilapia was broiled on low heat quite far from the heating element and simply prepared with olive oil and seasoned with salt and pepper. The sauce that went over the fish was started by sauteeing chopped shallots and garlic in some olive oil and when softened, chopped fresh tomatoes were added and seasoned with salt and pepper. This was allowed to simmer for a couple of minutes before adding a little bit of white wine. The wine was allowed to reduce and finally capers were added and sauteed another minute. The fish and sauce could be completed in about 15 minutes which makes it a really quick weekday dinner.

I served the fish over spaghetti flavored with garlic scented olive oil. YUM!!

Broiled Tilapia with Tomato Caper Sauce
Adapted from

1 tablespoon extra virgin olive oil
2 (6 ounce) tilapia filets
1 garlic clove, minced
1 shallot, minced
1 tomato, chopped
1 tablespoon capers
2 tablespoons white wine
salt and freshly ground black pepper

Brush fish with 1/2 tablespoon olive oil and season with salt and pepper.

Set broiler to low and adjust rack so broiler pan is about 8 inches from the heat element.

In a medium saute pan, heat remaining olive oil. Add garlic and shallots and saute on medium-low about 4-5 minutes. Add tomatoes, season with salt and pepper and cook for a minute or so. Add wine and saute until wine reduces, about 5 minutes. Add capers and saute an additional minute.

Meanwhile, broil fish until it is cooked through, about 7 minutes.

Place fish on a platter and top with tomato caper sauce.

Our rating:

No comments:

Post a Comment