Ingredients
2
2 servings
- •2 (3 ounce) fillets tilapia fillets
- •2 tablespoons olive oil
- •salt and pepper to taste
- •1 lemon, halved
- •½ cup white wine
- •2 tomatoes, seeded and chopped
- •3 tablespoons capers
- •1 cup asparagus spears, trimmed and cut in half
- •3 tablespoons butter
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 462
- Carbohydrate: 16g
- Fat: 33g
- Fiber: 6g
- Protein: 21g
- Sugar: 5g
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