Yes, it’s Wednesday or hump day, halfway point of the work week, the week is half over, the glass is always half-full…So, it wasn’t my intention to eat lighter on this day, but today was my day off from work, yet the home life never has a day off. I spent most of the afternoon re-seeding a backyard lawn, mowing and weeding the front lawn and then off to the market to buy food so I can cook it, photograph it, and well, eat it! By the time I get to eat, my dish is always cold. Enough of my sad story as the violins fade away. Anyway, after all this physical labor, lighter fare was appealing and also it’s such a quick and easy meal. I really like Tilapia because it’s not fishy, very flakey, not costly and able to pair well in many dishes. So give this dish a try it’s very tasty, healthy, and flavorful, its Ejlicious! Hmmm, I still have some wine left over from this dish, a perfect antidote to soothe the aching muscles, have a great day and thanks as always for reading!
- 3/4 cup grape tomatoes, halved
- 1/4 teaspoon salt
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 4 (6-ounce) tilapia fillets
- 3 tablespoons butter, divided
- 1/4 cup white wine
- 3 tablespoons fresh lemon juice
- 1 tablespoon drained capers
Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and flour in a large shallow dish. Dredge fish in flour mixture. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.
Add wine, juice, and capers to pan; cook 30 seconds. Remove from heat. Add remaining 2 tablespoons butter to pan; stir until butter melts. Serve fish with sauce.
Recipe courtesy of Cooking Light.