Tomatoes and Basil
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For an easy, fresh meal, pair quick pan seared tilapia fillets with a little garlic, white wine, and cherry tomatoes, finishing with some chopped basil.
By Todd Porter and Diane Cu
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
pan seared tilapia with cherry tomatoes and basil
Todd Porter & Diane Cu
Serves: 2
Total Time: 20 min
Ingredients
U.S. Metric Conversion chart
2 (4 ounces each) tilapia fillets
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
2 tablespoon(s) unsalted butter, divided
2 clove(s) garlic, minced
1/2 cup(s) dry white wine
1/2 pound(s) cherry tomatoes, halved
1/2 teaspoon(s) kosher or sea salt
1/2 cup(s) chopped fresh basil
Directions
Rinse and pat dry the tilapia fillets. Season with salt and pepper.
Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter and then add the tilapia fillets. Cook 1 to 2 minutes on each side or until golden and cooked through. Remove the fillets from the pan and set aside.
In the same pan over medium heat, add the remaining tablespoon of butter and then stir in the garlic. Cook for 1 minute or until soft.
Pour in the wine and salt, and increase the heat to high. Cook for 1 to 2 minutes, or until the wine is reduced in half. Stir in the tomatoes and cook for 1 minute more.
Plate the tilapia and spoon the tomato/wine mixture over the fillets. Garnish with the basil.
By Todd Porter and Diane Cu
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
pan seared tilapia with cherry tomatoes and basil
Todd Porter & Diane Cu
Serves: 2
Total Time: 20 min
Ingredients
U.S. Metric Conversion chart
2 (4 ounces each) tilapia fillets
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
2 tablespoon(s) unsalted butter, divided
2 clove(s) garlic, minced
1/2 cup(s) dry white wine
1/2 pound(s) cherry tomatoes, halved
1/2 teaspoon(s) kosher or sea salt
1/2 cup(s) chopped fresh basil
Directions
Rinse and pat dry the tilapia fillets. Season with salt and pepper.
Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter and then add the tilapia fillets. Cook 1 to 2 minutes on each side or until golden and cooked through. Remove the fillets from the pan and set aside.
In the same pan over medium heat, add the remaining tablespoon of butter and then stir in the garlic. Cook for 1 minute or until soft.
Pour in the wine and salt, and increase the heat to high. Cook for 1 to 2 minutes, or until the wine is reduced in half. Stir in the tomatoes and cook for 1 minute more.
Plate the tilapia and spoon the tomato/wine mixture over the fillets. Garnish with the basil.
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