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2 servings
Ingredients:
2 (3 ounce) fillets tilapia fillets2 tablespoons olive oilsalt and pepper to taste1 lemon, halved1/2 cup white wine2 tomatoes, seeded and chopped3 tablespoons capers1 cup asparagus spears, trimmed and cut in half3 tablespoons butter
Instructions:
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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