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Easy Tilapia
SUBMITTED BY:
Elizabeth
PHOTO BY:
Nikki
"This is a delicious fish made with capers, tomatoes, butter, and white wine that can be used with any fish you like. My husband loves this dish!"
RECIPE RATING:
Read Reviews
(40)
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PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 (3 ounce) fillets tilapia fillets
2 tablespoons olive oil
salt and pepper to taste
1 lemon, halved
1/2 cup white wine
2 tomatoes, seeded and chopped
3 tablespoons capers
1 cup asparagus spears, trimmed and cut in half
3 tablespoons butter
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DIRECTIONS
Heat a large non-stick skillet over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in skillet and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillets to a plate, and keep warm.
Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm.
Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.
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REVIEWS
Reviewed on Aug. 2, 2006 by
~TAYLOR~
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~TAYLOR~
Aug. 2, 2006
I would give this dish 4 stars as written. The changes I made to make it a 5 star recipe for us are as follows: First I soaked my Tilapia in milk for about 2 hours. I then coated the Tilapia with a highly seasoned flour mixture(seasoned pepper, granulated garlic, onion powder, paprika, powdered basil, celery salt, cayenne, ginger, thyme and lemon peel. I also added a hefty sprinkling of Kraft Parmesan Cheese. I sauteed the fish with a bit of minced garlic and extra EVOO, removed to the serving platter, and did not return to the skillet at all. I added the wine ( a Pinot Grigio, capers, lemon, tomato and a few sliced mushrooms. After whisking in the butter, I decided I needed more of a sauce... so I mixed up about 1/4cup of cream with 1 Tbsp. flour, blended it into the skillet and WOW!!! A bit of extra lemon and we had an amazing dinner the other night, one which I am planning on adding to the family cookbook. THANKS!!!!!
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8 users found this review helpful
I would give this dish 4 stars as written. The changes I made to make it a 5 star recipe for...
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Reviewed on Apr. 6, 2007 by
Nikki
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Nikki
Apr. 6, 2007
Wow, we loved this! My boyfriend made this last night and it was delicious. He used canned, diced tomatoes instead and didn't serve it with asparagas. Watch salting the fish, as the capers add a ton of sodium. We'll be making this again, THANKS!! UPDATE: Made this again, submitted pic, and used asparagas this time and it was even better! We used frozen tilapia, which I don't recommend b/c it's fishier than fresh, but it was still good. The filets were smaller and fell apart a little, o'well still yummy!
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6 users found this review helpful
Wow, we loved this! My boyfriend made this last night and it was delicious. He used canned,...
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Reviewed on Apr. 22, 2007 by Ginny
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Ginny
Apr. 22, 2007
Excellent recipe, but I coated filets with flour and seasonings first before frying in olive oil and left the extra salt out since the capers are very salty already! I trippled the recipe as well to have a nice sauce to serve over the talapia and served it on a bed of buttered orzo!! EXCELLENT!!
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4 users found this review helpful
Excellent recipe, but I coated filets with flour and seasonings first before frying in olive...
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Reviewed on Aug. 31, 2006 by YVONNETOND
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YVONNETOND
Aug. 31, 2006
This is very easy and delicious. I use white wine/lemon sauce for several dishes, and it is best used with broccoli steamed in it. Some tips: don't use tomatoes or any veggie, and less butter. Keep the capers and a pince of minced garlic. You can use the sauce to saute pasta dishes, chicken or any seafood!
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2 users found this review helpful
This is very easy and delicious. I use white wine/lemon sauce for several dishes, and it is...
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Reviewed on Aug. 2, 2006 by SELEA
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SELEA
Aug. 2, 2006
I did really enjoy trying ~Taylor's~ version of this recipe! I make it both ways.
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2 users found this review helpful
I did really enjoy trying ~Taylor's~ version of this recipe! I make it both ways.
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Reviewed on Sep. 7, 2004 by
Elizabeth
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Elizabeth
Sep. 7, 2004
This is my recipe and I don't know why there is a bottle of wine in the recipe. It should only be the 1/2 cup of wine. Please change this if you can. Thank you!
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2 users found this review helpful
This is my recipe and I don't know why there is a bottle of wine in the recipe. It should...
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Reviewed on Jul. 17, 2007 by 29andholding
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29andholding
Jul. 17, 2007
We loved this dish! The only changes that I made was to add one clove of garlic for my garlic loving husband and since we are not wine drinkers I always sub with chicken broth. It was easy and came out perfect, great recipe!
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1 user found this review helpful
We loved this dish! The only changes that I made was to add one clove of garlic for my garlic...
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Reviewed on Jul. 11, 2007 by Dr. Reno
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Dr. Reno
Jul. 11, 2007
I used bottled lemon juice instead of fresh lemons (3 tbsp make 1 lemon),2 tbsp of butter instead of 3 and no added salt...and it was fabulous!
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1 user found this review helpful
I used bottled lemon juice instead of fresh lemons (3 tbsp make 1 lemon),2 tbsp of butter...
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Reviewed on Jan. 17, 2007 by rmack
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rmack
Jan. 17, 2007
i had to make the time to rate this one... it was delicious!
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1 user found this review helpful
i had to make the time to rate this one... it was delicious!
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Reviewed on Dec. 20, 2006 by
Rhonda Brock Fuller
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Rhonda Brock Fuller
Dec. 20, 2006
We love fish and are always looking for new and easy recipes to make. I will be making this again it was so easy and so Delicious! thanks.
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1 user found this review helpful
We love fish and are always looking for new and easy recipes to make. I will be making this...