Print This Recipe

Print
Tilapia with Arugula, Capers, and Tomatoes

Tilapia with Arugula, Capers, and Tomatoes

Sauteed fish goes mildly Mediterranean, with bright vegetable and a buttery pan sauce.

Everyday Food Fresh Flavor Fast, 2010 http://www.marthastewart.com/317133/tilapia-with-arugula-capers-and-tomatoes
3.673915
Rated
73.4783100(54)54
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 1

Ingredients

    • 1/2 cup cherry tomatoes, halved
    • 1/4 teaspoon red-pepper flakes
    • 1 tilapia filet (8 ounces)
    • Coarse salt and ground pepper
    • 2 small bunches arugula (about 3 cups)
    • 1 tablespoon butter
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon capers, rinsed and drained

Directions

  1. In a medium nonstick skillet, bring 1/4 cup water to a boil. Add tomatoes and red-pepper flakes; top with tilapia, and season with salt and pepper. Cover, and cook 3 minutes. Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes. With a slotted spoon, transfer tilapia and vegetables to a plate (reserve skillet).
  2. Make sauce: Off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.