So tonight I made Easy Tilapia, it may have been easy but it wasn't that tasty. Travis liked it so I guess that's all that matters but with my Cajun taste buds it was bland, bland, bland! He insists that it has flavor and that I'm used to spicy and it's not spicy but it does have flavor, so I guess to each his own. There was also a huge pile of tomatoes on each of our plates because neither of us are big tomato fans. I guess I could subsitute something else, but I'm not that advanced yet so I don't know. I also didn't use the capers, so maybe if I had used those it would have tasted a lot better. Now I have this huge pile of dishes to do and I'm so not looking forward to it. I actually want a little Debbie cake, there is one in the cabinet but the calories, oh the calories! School starts in like a week and then my cooking will be decreased to like never and poor Travis will wither away to flesh and bones. It's okay though I still have some recipes to try so maybe between all the reading I have to do for this semester (I have ten books for one class, TEN!!) I will be able to make him some tasty dinners. Okay here I come little Debbie Cake, it'll go straight to my hips, but whatever.
Ingredients
2 (3 ounce) fillets tilapia fillets
2 tablespoons olive oil
salt and pepper to taste
1 lemon, halved
1/2 cup white wine
2 tomatoes, seeded and chopped
3 tablespoons capers
1 cup asparagus spears, trimmed and cut in half
3 tablespoons butter
Directions
1.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.
2.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.
3.Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.
Capers would have added a lot to the recipe.. very salty and delicious. As far as lemon juice goes, always add more than the recipe calls for. It's one of those "season to taste" type things in my opinion... oh and a tablespoon of dijon mustard really adds flavor to tilapia.
ReplyDeleteAnd let me just say... the only reason I know these things is because I bought a ton of tilapia at Fresh Market and it kind of consumed my evenings the past couple days. :)