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TRIED & TRUE RECIPES

Tilapia Puttanesca

8-12 pieces of tilapia
12 cherry tomatoes, cut in half
2 cloves garlic, minced
½ onion, chopped
¼ C fresh parsley
2 Tbsp capers
1 C Kalamata olives, roughly chopped
2 Tbsp lemon juice
2 C flour
1 Tbsp salt
Pinch of black pepper
1 tsp sugar
4 Tbsp olive oil
1 C white wine
2 Tbsp butter
Lightly salt and pepper the fish. Dredge in flour to coat each filet. Place a large sauté pan over medium heat and add olive oil. Once heated, add fish filets and cook on both sides until crispy and lightly browned. Remove from pan and set aside. Drizzle a little more olive oil in pan and add the onion and garlic. Sauté for a few minutes. Next add olives, tomatoes and capers and cook for 2 minutes, stirring until tomatoes start to gently soften. Add wine and simmer until wine is reduced by about half. Add fresh lemon juice, butter, salt and pepper. Spoon sauce over fish. Top with parsley. Serve.

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