Tilapia w/ Kale and Caper Wine Sauce
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.
Verdict?
I can’t wait to make this again. Tilapia showed me!
Ingredients
- 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!
5 Comments on “Tilapia w/ Kale and Caper Wine Sauce”
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What is the reddish-looking stuff on top? It looks like bacon. but I know it’s not since it’s not mentioned in the recipe. Is it fish scraping from the pan?
Hi Dinah!
Those are definitely pan scrapings. You can go with or without them, but they add a nice crunch!
Hi!
I’m a visitor to your site via Bella’s blog :)
This looks really good, do you cook the fish from frozen or do you thaw them first?
Cheers!
Hi! Thank you for stopping by my blog! Thaw your tilapia first :)