Source of Recipe
Master Chef Don Easley
"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!"
List of Ingredients
6 (3 ounce) fillets tilapia fillets
1/4 cup and 2 tablespoons olive oil
salt and pepper to taste
3 lemon, halved
1-1/2 cups white wine
6 tomatoes, seeded and chopped
1/2 cup and 1 tablespoon capers
3 cups asparagus spears, trimmed and cut in half
1/2 cup and 1 tablespoon butter
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.