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Categories:Viewed: 24 - Published at: 7 years ago
Ingredients
- 2 tablespoons olive oil, plus more if needed
- 1 pint grape or cherry tomatoes, halved
- Coarse salt and freshly ground pepper
- 2 bunches arugula (1 pound), tough stems trimmed, washed well and dried
- 3 tablespoons all-purpose flour
- 4 tilapia fillets (1 1/2 pounds)
- 1/2 teaspoon crushed red-pepper flakes
- 1/2 cup dry white wine
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons cold unsalted butter, cut into pieces
Method
- In a large saucepan, heat 1 tablespoon oil over medium-high.
- Add tomatoes; season with salt and pepper.
- Cook, stirring occasionally, until softened, about 5 minutes.
- Remove from heat and stir in arugula; cover to keep warm.
- Place flour in a shallow bowl.
- Pat dry tilapia with paper towels; season both sides with salt and the red-pepper flakes.
- Dredge fish in flour, tapping off excess.
- In a large skillet, heat 1 tablespoon oil over medium-high.
- Cook tilapia (working in batches, if necessary) until lightly browned and cooked through, 3 to 4 minutes per side; transfer to a plate and cover loosely with aluminum foil.
- (Add more oil between batches, if needed.)
- Add wine to skillet; bring to a boil.
- Cook until reduced by half, about 1 minute.
- Remove from heat, and stir in capers; gradually stir in butter until combined.
- Divide vegetables and fish among plates; top with pan sauce.
