Thread: Main Dishes
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Old July 27, 2006   #23
coronabarb
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Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
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Here is a recipe I prepared today. A friend sent me the recipe. Extremely Tasty.
posted by vodreaux

Fillets with Garlic, Caper and Fresh Tomato Sauce

Start to finish: 20 minutes

3 teaspoons vegetable oil, divided
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tilapia fillets (6 to 8 ounces, each), or similar mild whitefish fillets, such as trout, red snapper or cod
1/2 small onion (1/4 cup finely minced)
1 large ripe tomato (1 cup chopped)
2 cloves fresh garlic
2 tablespoons capers
3/4 cup dry white wine, such as Chardonnay
1/2 lemon (2 tablespoons juice)
4 tablespoons butter

Heat 2 teaspoons of oil in an extra-deep, 12-inch skillet over medium heat. Place flour, salt and pepper in a 1-gallon zipper-top bag. Add fish fillets, and shake to lightly coat. (Or place flour mixture in a shallow bowl and dredge fillets to coat.) Discard remaining flour mixture.

Place coated fillets in hot oil. Raise heat to medium-high, and cook until fish is cooked through, about 3 to 4 minutes on each side.

Meanwhile, peel and finely mince onion half; set aside. Seed and coarsely chop unpeeled tomato; set aside. Peel and mince garlic; set aside. Drain and chop capers and set aside.

Remove fish to plate, and cover lightly with foil to keep warm. Add remaining oil to skillet along with minced onion, and stir and cook until onion is translucent, about 2 minutes. Add tomatoes, garlic and capers, and stir well. Add wine to pan, stirring to loosen any brown bits from bottom. Add lemon juice, and boil until liquid is reduced by half. Reduce heat to low.

Cut butter into four pieces and swirl into wine mixture, just until sauce is thickened slightly and butter is incorporated. (Be careful butter does not melt too quickly, or the sauce will be oily.) Place fillets on serving plates, and spoon sauce evenly on top. Serve immediately.

Serves 4.
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