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Seafood - In the Pan
Tilapia with Arugula Capers and Tomatoes
1/2 cup water
1 cup cherry tomatoes, halved
1/2 teaspoon red-pepper flakes
2 tilapia filets (8 ounces each)
Coarse salt and ground pepper
4 small bunches arugula (about 6 cups)
1.5 tablespoon butter
2 tablespoon fresh lemon juice
1 tablespoon capers, rinsed and drained
1 tablespoon feta cheese (optional)
In a medium nonstick skillet, bring 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. Top with feta cheese. - adapted from Martha Stewart
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US or Costa Rica Tilapia is a sustainable choice - avoid imported |
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