Tilapia With Arugula, Capers, and Tomatoes |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 1 |
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Sauteed fish goes mildly Mediterranean, with bright vegetable and a buttery pan sauce. Perfect for me since I am the only one who eats fish in my family. Can easily double the recipe for 2 servings. Submitted by Everyday Food Ingredients:
1/2 cup cherry tomatoes, halved |
1/4 teaspoon red pepper flakes |
1 tilapia fillet, filet (8 ounces) |
coarse salt and pepper |
2 small bunch arugula (about 3 cups) |
1 tablespoon butter |
1 tablespoon fresh lemon juice |
1 tablespoon capers, rinsed and drained |
Directions:
1. 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.
2. With a slotted spoon, transfer tilapia and vegetables to a plate (reserve skillet).
3. 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.
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