Wednesday, February 10, 2010

Eric's Kitchen in Jersey City: Tilapia with Capers in White Wine sauce

This is another quick and easy recipe that I've been making for a little while and thought I would add it to the blog. It's relatively healthy and always tastes great. Plus it is perfectly paired with whatever white wine you choose for this dish!

3 Tilapia fillets
1/2 pound of whole wheat pasta
1 handful whole wheat flour
1/2 small container of capers
1/4 medium tomato, diced with seeds removed
1/2 cup of white wine (I used a Riesling)
2 eggs, yolks removed
1 tbsp minced garlic
2 tbsp butter
lemon juice

The first step in this recipe is to dredge the fish fillets in flour and egg whites. Heat the butter in a pan until it's nicely browned and add the fish for a couple minutes on each side, adjusting the time depending on the thickness of the fillets. They should be nicely browned on each side. Remove the fillets and set aside. Then add your wine, tomatoes, garlic, capers and spices and let it cook for a minute or so, stirring continuously. You want the butter to take on the flavors of the fish for the wine to release it into the sauce.

Serve over pasta with your favorite veggies!

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