Easy Tilapia with Wine and Tomatoes

Prep Time:  25 Min     4 servings

 Ingredients:

4 (4 ounce) fillets tilapia
salt and pepper to taste
4 tablespoons butter
3 cloves garlic, pressed
4 fresh basil leaves, chopped
1 large tomato, chopped
1 cup white wine

Directions:

1.Preheat a grill for medium-high heat.

2.Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.

3.Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

Baked Fish with Asparagus Spears

Ready in 30 minutes    Serves 4

 

Ingredients:

- 2 T. EVOO (extra virgin olive oil)

- 1 t. fennel seeds

- 4 garlic cloves, chopped

- 1 shallot, sliced

- 2 lbs. haddock fillet

- Salt & black pepper

- 2 T. capers, drained

- 1 14oz. can diced tomatoes

- 2 T. balsamic vinegar

- 1/2 c. fresh basil, about 10 leaves, torn or shredded

- 1/2 c. clam juice

- Crusty bread

- 1 lb. thin asparagus, tough ends trimmed

- juice of 1/2 a lemon

 

Preheat the oven to 400degrees.

 

Heat a large ovenproof, nonstick skillet on the stovetop over medium heat.  Add 1 T. of EVOO to the pan.  Add the fennel seeds, garlic and shallots to the pan and cook for 2 minutes.

 

Rinse the fish and pat dry. Season the fish with salt and pepper, set aside.

 

In a small bowl, combine the capers, tomatoes, the remaining 1 T of EVOO, the balsamic vinegar, basil and clam juice,  Add the mixture to the skillet and cook for 2-3 minutes.  Add the fish fillets to the pan.  Spoon the sauce over the fish and set the skillet in the oven.  Bake the fish for 15 minutes or until cooked through.  Add the bread to the oven to warm through for the last minute or two.

 

While the fish cooks, boil the asparagus in an inch of water for 3 minutes, drain and dress with a little lemon juice and a pinch of salt.

 

Serve the fish with lots of juice for mopping up with the crusty bread and the asparagus spears alongside.

 

Happy cooking,

Elizabeth