I am so glad to be back up and running! I’ve had a stressful few days while trying to move my domain but hey, we’re here now, all is good and that is all that matters.
Back to cooking!
This recipe came as a surprise to me. I had some tilapia in the freezer, and it had to get eaten eventually. I really hadn’t had much luck with tilapia, so I basically told myself that this was tilapia’s last chance with me.
I can’t wait to make this again. Tilapia showed me!
- Two tilapia filets
- 1-2 tbsp. of olive oil
- 1/2 cup of dry white wine
- 2 tbsp. of butter
- 2 tbsp. of capers, rinsed and chopped
- 1 cup of kale, chopped
- Sea salt and pepper to taste
Season the filets with a bit of sea salt and pepper.
Heat 1 tbsp. of butter in a non-stick skillet over medium-high heat. Place the filets in the pan and sear until cooked through – approx. 2-3 mins. per side. Add some of the oil gradually while the tilapia filets cook to prevent them from sticking to the pan. When cooked, transfer the filets to a plate and tent them with foil to keep them warm.
Add the wine to the skillet (still at medium-high heat), as well as the kale and the capers. Whisk until the wine has reduced by half. This should take approx. 2-3 mins. At this point, the kale should also be cooked soft. Remove from heat, and whisk in the rest of the butter.
Pour this on top of your filets and enjoy!