Directions:
- In a medium nonstick skillet, bring 1/4 cup water to a boil. Add tomatoes and red-pepper flakes; top with tilapia, and season with salt and pepper. Cover, and cook 3 minutes. Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes.
- With a slotted spoon, transfer tilapia and vegetables to a plate (reserve skillet).
- Make sauce: Off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.16 Kcal (1035 kJ) | ||
| Calories from fat | 130.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.51g | 22% | |
|---|---|---|---|
| Cholesterol | 88.53mg | 30% | |
| Sodium | 320.12mg | 13% | |
| Potassium | 772.47mg | 16% | |
| Total Carbs | 6.92g | 2% | |
| Sugars | 3.92g | 16% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 26.07g | 52% | |
| Vitamin C | 26.7mg | 45% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.9mg | 11% | |
| Calcium | 122.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 85.43 Kcal (358 kJ) | ||
| Calories from fat | 45.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 22% | |
|---|---|---|---|
| Cholesterol | 30.6mg | 30% | |
| Sodium | 110.65mg | 13% | |
| Potassium | 266.99mg | 16% | |
| Total Carbs | 2.39g | 2% | |
| Sugars | 1.36g | 16% | |
| Dietary Fiber | 0.77g | 9% | |
| Protein | 9.01g | 52% | |
| Vitamin C | 9.2mg | 45% | |
| Iron | 0.7mg | 11% | |
| Calcium | 42.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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