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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from the March 2007 issue of Cooking Light. Ingredients:
8 ounces uncooked orzo pasta (about 1 1/2 cups) |
3/4 cup grape tomatoes, halved |
1/2 teaspoon salt, divided |
3 tablespoons fresh parsley, chopped |
1/4 teaspoon black pepper, divided |
3 tablespoons all-purpose flour |
4 (6 ounce) tilapia fillets (about 6 oz each) |
3 tablespoons butter, divided |
1/4 cup white wine |
3 tablespoons fresh lemon juice |
1 tablespoon drained capers |
Directions:
1. Cook pasta according to package directions (omitting the salt and fat) Drain.
2. Stir in tomatoes, 1/4 tsp salt, parsley, and 1/8 tsp pepper. Set aside and keep warm.
3. Combine remaining 1/4 tsp salt, remaining 1/8 tsp pepper and flour in a large shallow bowl. Dredge fish in flour mixture.
4. Melt 1 tbsp butter in a large non-stick skillet over medium-high heat.
5. Add fish to pan and cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork (or til its done like you want).
6. Remove fish from pan and keep warm.
7. Add wine, juice and capers to pan, cook 30 seconds. Remove from heat. Add remaining 2 tbsp butter to pan, stir until butter melts.
8. Serve fish with sauce and pasta.
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