Ingredients
- (3 ounce) tilapia fillets
- tablespoons olive oil
- salt and pepper to taste
- lemon, halved
- /2 cup white wine
- tomatoes, seeded and chopped
- tablespoons capers
- cup asparagus spears, trimmed and cut in half
- tablespoons butter
Instructions
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Step 1
Start by patting the tilapia fillets dry
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Step 2
I find this helps them sear nicely. Season with salt and pepper, then drizzle with olive oil. Heat a non-stick skillet over medium heat and lay the fillets in gently. Squeeze half a lemon over the fish and cook for about 3 minutes per side until the flesh is white and flakes with a fork. Transfer to a plate and cover to keep warm. Pour the wine into the same skillet and toss in the remaining lemon half, chopped tomatoes, capers, and another sprinkle of seasoning. Crank the heat to medium-high and let it boil for 2 minutes to reduce the alcohol. Lower the heat, return the fillets and add the asparagus, covering the pan for about 2 minutes until the spears turn bright green. Scoop out the fish and asparagus onto a serving dish. With the heat back up, whisk in the butter and simmer the sauce until it becomes silky and thick—this is where I usually dip a spoon to test the consistency. Drizzle the finished lemon caper butter sauce over the tilapia and serve right away.