pan-fried fish fillets with mediterranean tomato sauce

I’ve been cooking a lot with tomatoes lately!  Tomatoes are so versatile raw or cooked, so naturally, I had to try this new fish recipe. According to myrecipes.com, this recipe, if made with 6 ounce yellowtail snapper fillets with the skin on, amounts to 282 calories per serving. I used tilapia because it was available (and cheaper) but I think any white fish will do. The sauce has a nice light taste; not overpoweringly tomato-y. In fact,  all the flavors of the herbs come through, so be sure to use fresh as directed in the recipe.

Pan-Fried Fish with Mediterranean Tomato Sauce (adapted from myrecipes.com)

1 1/2 tablespoons olive oil
1 1/2 teaspoons butter
2 cups chopped seeded plum tomato
1 1/2 tablespoons capers
1 tablespoon Dijon mustard
3 garlic cloves, minced
1 1/2 tablespoons chopped fresh cilantro (flat-leaf parsley in original recipe)
1 1/2 tablespoons minced fresh chives
1 tablespoon minced fresh tarragon
kosher salt
freshly ground black pepper
1/4 teaspoon crushed red pepper or to taste
1 tablespoon canola oil
2 pounds tilapia fillets (approximately 2 large fillets)

1. In a medium skillet heat olive oil and butter over medium-high heat. Add tomato to the pan and cook 6 minutes, stirring frequently. Stir in the capers, Dijon mustard, and minced garlic. Bring mixture to a boil. Reduce heat to low and simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in parsley, chives, and tarragon. Season with salt, pepper, and red pepper to taste. Cover the skillet to keep warm.

2. In a large nonstick skillet heat canola oil over medium-high heat. Sprinkle fish with about 1/4 teaspoon salt and 1/4 teaspoon black pepper per side. Add fish to the pan and cook for 3 minutes or until browned. Turn the fish over; cook 3 minutes or until the fish turns white and flakes easily with a fork. Serve fish with the warmed sauce.

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