Recipe by Elizabeth
"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!"
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2 (3 ounce) fillets
salt and pepper to taste
tomatoes, seeded and chopped
asparagus spears, trimmed and cut in half
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!!!!!
Good recipe for someone hesitant to cook fish. I bought a bit more fish as 6 oz. of fillets was hardly enough for two people. The sauce makes a lot of sauce and I could have cut back on that. My son loved the fish, but wasn't hot on the sauce (I think because of the capers) and my husband liked the sauce, but thought the fish was too lemony. It was an easy way to incorporate fish into our life, but I would use less lemon next time and add garlic. Thanks!
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!
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!!
I'm giving this five stars because it really is very good and we thoroughly enjoyed it. That being said, I do think this Easy Tilapia would be even EASIER, if you change the process like I did. First I cooked my asparagus separately ahead of time and reheated it in the microwave. I didn't want to cook it with the tomato/wine mixture and then have to fish it back out to finish the sauce, as the recipe instructs. Secondly, once the fish is cooked, why would you add it back to the sauce and then take it out AGAIN??? So to further simplify, I cooked the tilapia and kept it in a warm oven while I made the sauce. I plated the tilapia and asparagus and topped them with the sauce. DELICIOUS and even EASIER!!
I made this as a foil pouch "all in one" baked meal and it was very good. We will definitely do this again - next time on the grill. My method was: on a large sheet of buttered foil laid out asparagus; sprinkled w/ half the tomatoes and capers; layered tilapia; topped w/ remaining tomatoes and capers; drizzled with a scant 2 ounces white wine vinaigrette (I used Girards Champagne); fold up and baked at 350 for 35 min (my asparagus was thick stemmed and I left it in till they were fork tender - the fish stayed moist). I made one pouch per person.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 294
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