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Home Recipes
Dinner

Tilapia with Arugula, Capers, and Tomatoes

This easy recipe is a delicious introduction to making a lemony butter and caper pan sauce. Whether you make this to treat yourself alone, or cook for two or more is up to you.

Ingredients :

    ½ cup cherry tomatoes, halved
    ¼ teaspoon red-pepper flakes
    1 tilapia filet (8 ounces)
    Coarse salt and ground pepper
    2 small bunches arugula (about 3 cups)
    1 tablespoon butter
    1 tablespoon fresh lemon juice
    1 tablespoon capers, rinsed and drained

Direction :

    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.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

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+1 980 333 4817

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