Tilapia with Olives Capers and White Whine Sauce

You'll see mostly Fish Main Courses on my blog through Easter. My husband gave up Meat for Lent, so Fish is on the Menu most every night, unless I am cooking pasta. I've somehow got him to try some meatless meat products but i don't want to convert him into a vegetarian..This dish will take you less than 30 minutes from start to finish.

What you will need:
Large Frying Pan or Sauce Pan
2 cutlets of Tilapia thawed
1/2 onion sliced
2 cloves of garlic sliced
1/2 cup of green manzilla olives with pimento
1 teaspoon of capers
1/2 cup of white wine (Pinot or Chardonnay will do)
Olive Oil
Salt/Pepper
1 tablespoon of butter

Let's get cooking:


Line your sauce pan or frying pan with Olive Oil. Once heated add in your garlic and onions. Now add in your fish cutlets. Let cook on either side on Med-High Heat for 5 minutes. You should get a nice brown sear on each side. Now add in your White wine, olives, capers & butter. You can skip the butter if you want, it's not going to make or break the dish, it just adds a little texture of thickness to the sauce. Let cook uncovered for about 10 minutes on Medium heat.
Pair this with the Brussel Sprout side on my blog as well posted earlier in the month adding potatoes to the recipe and you have a complete meal. Slice the potatoes in half and then in sticks to cook evenly with the sprouts.

Wine Recommendation: Etude 2007 Pinot Noir, Carneros


Buon Appetito!