Cookbook Meals

Simple Easy Recipes with Step-by-Step Photos

  • Home
  • About Me
  • Recipes
    • Appetizer
    • Breakfast
    • Dessert
    • Entrée
      • Beef
      • Chicken
      • Pasta
      • Pork
      • Sausage
      • Seafood
        • Cod
        • Scallops
        • Shrimp
        • Tilapia
      • Turkey
      • Vegetarian
    • Salad
    • Side Dish
      • Broccoli
      • Broccoli Rabe
      • Brussels Sprouts
      • Cabbage
      • Cauliflower
      • Green Beans
      • Peppers
      • Potatoes
      • Spinach
      • Squash
      • Tomatoes
      • Zucchini
    • Slow Cooker
    • Soup
  • Holidays
    • Halloween
    • Thanksgiving
    • Christmas
    • Super Bowl
    • Valentine’s Day
    • Saint Patrick’s Day
    • Easter
    • Fourth of July
  • Work With Me
  • FAQs
  • Products I Love
  • My Store

Tilapia with Tomatoes, Olives, & Capers

July 13, 2011 by Katie Leave a Comment

It’s a really quick and tasty meal tonight!

My inspiration came from an Ellie Krieger recipe for sea bass.  I switched the fish and played around with the sauce.  I served it with a side of couscous (the quickest side ever!!).  I was very happy with the outcome!

You will need all this (plus some EVOO):

  • Start by seasoning your tilapia filets (or other white fish) with s&p.

  • Heat a skillet over medium-high heat.  Add 2 teaspoons EVOO.
  • Add the fish and cook for about 2 minutes on each side, until opaque.

It will go from this:

To this:

  • Remove fish and cover with foil to keep warm.
  • Add two more teaspoons of EVOO to the skillet.
  • Add one small onion, chopped.

  • Saute about 3 minutes then add 1/2 cup of dry white wine.  (I used pinot grigio.)

  • Cook until the wine reduces by half, about 3 more minutes.

  • Add 1 small can of diced tomatoes (and its juices), about 1/2 cup chopped black olives, and 2 tablespoons of capers (chopped).
  • I also added about 1/4 teaspoon of crushed red pepper flake.

  • Stir to combine, then let cook for about 5 minutes.

  • Add one package of spinach.  (Wash it well and don’t worry if it looks like too much!)

After just a few minutes, it will go from this:

To this:

  • Once the spinach is wilted, season with s&p to taste.

Serve the vegetables/sauce over the tilapia.

Yum!  Enjoy!!

Filed Under: Entrée, Seafood, Tilapia Tagged With: dinner, ellie krieger, foodnetwork.com, seafood, tilapia

« Previous Post
Tomato Couscous Salad »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Blog Search

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr
  • Twitter

Categories

  • Appetizer
  • Breakfast
  • Dessert
  • Entrée
    • Beef
    • Chicken
    • Pasta
    • Pork
    • Sausage
    • Seafood
      • Cod
      • Scallops
      • Shrimp
      • Tilapia
    • Turkey
    • Vegetarian
  • Products I Love
  • Salad
  • Sandwich
  • Side Dish
    • Broccoli
    • Broccoli Rabe
    • Brussels Sprouts
    • Cabbage
    • Cauliflower
    • Green Beans
    • Peppers
    • Potatoes
    • Spinach
    • Squash
    • Tomatoes
    • Zucchini
  • Slow Cooker
  • Soup
  • Uncategorized

Archives

Load More...
Follow on Instagram

Copyright

All writing and photography is copyright © 2011-2017 by Cookbook Meals unless otherwise indicated. All rights reserved.

Popular Tags

appetizer Asian beans beef buffalo Burger cheddar cheese chicken crock pot cucumber cuisinart griddler dessert dinner feta foodnetwork.com garlic Greek holiday italian lemon mexican mozzarella onions parmesan pasta peppers rachael ray salad sandwich sausage seafood side dish slow cooker slow cooker sundays soup spinach super bowl tomato tomatoes turkey vegetable vegetarian weight watchers zucchini

Copyright © 2018 · Tasteful theme by Restored 316