Sunday, September 11, 2011

Tilapia w/ Homemade Tomato Kalamata Sauce

Pure bliss. Fresh ingredients that come together to make a truly delicious and healthy meal. Try it over a bed of plain white or brown rice to soak up the extra sauce. You can use more expensive white fish, just make to sure to sear it a bit longer for thicker fish. 

- 2 tbsp olive oil
- 4 5oz tilapia fillets 
- salt and white pepper to taste
- 3 cloves garlic chopped
- 1 red onion thinly sliced
- 1/2 cup dry white wine **It does not need to be fancy, I use box wine to cook
- 1 pint cherry tomatoes halved
- 1/4 cup torn fresh basil
- 1 tbsp capers
- 1/4 cup olives pitted and halved**Use a mix of kalamata and black olives
- 2 tbsp dried parsley**Use 1/4 fresh if you prefer, I'm not the biggest fan of parsley

Heat olive oil over medium-high heat in a medium sauce pan
Sear fish for about 2 minutes on each side, don't cook completely
Season each side with salt and white pepper while searing, transfer to a separate plate
Add onion and garlic to pan
Saute until onion are translucent, about 5 minutes, add more olive oil if necessary
Add wine, cook until most of the alcohol has evaporated, about 1-2 minutes
Stir in tomatoes, basil, capers, olives, and parsley
Cover and simmer for 5 minutes, add small amounts of water as needed to keep from drying out
Press down on tomatoes with end of spatula to break apart
Add tilapia back to pan, cover and simmer for 6 minutes or until fish is cooked
You may need to continue to add small amounts of water to keep the vegetables simmering, not burning

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