Talapia With Puttanesca Sauce Recipes

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ITALIAN PUTTANESCA SAUCE WITH TILAPIA

Skip the pasta and enjoy this puttanesca sauce with a nice fish fillet. Feel free to substitute with your favorite fish.

Provided by Daily Inspiration S

Categories     Fish

Time 40m

Number Of Ingredients 10



Italian Puttanesca Sauce with Tilapia image

Steps:

  • 1. Heat oil in a skillet over medium high heat. Add tilapia fillets and cook until lightly browned. Remove fish and set aside.
  • 2. Add the remaining 1 tsp. oil to the skillet over medium heat. Add the onion and garlic and cook until softened. Add the tomatoes, wine, capers, olives and crushed red pepper.
  • 3. Bring mixture to a boil and stir in basil. Reduce heat and return the fish to the skillet. Simmer until fish is opaque in the center and cooked through.

2 tsp olive oil
4 4-oz. tilapia fillets
1 small onion, finely chopped
3 garlic cloves, minced
2 c canned italian peeled tomatoes
1/4 c white wine
3 Tbsp capers
10 oil-cured black olives, pitted and chopped
1/4 tsp crushed red pepper flakes (or to suit your taste)
1/4 c fresh basil, chopped

TALAPIA WITH PUTTANESCA SAUCE

Categories     Fish     Sauté

Yield 4 servings

Number Of Ingredients 11



TALAPIA WITH PUTTANESCA SAUCE image

Steps:

  • 1. Heat the extra virgin olive oil in a skillet over medium-high heat. 2. Season the tilapa fillets with the Italian berg seasoning. Place the fillets in a hot pan for 2 to 3 minutes per side or until the fish begins to flake. Remove from the pan and set aside. 3. Add red onion to the pan, and cook until the onion becomes soft and translucent. Remove pan from heat, add Pinot Grigio, and scrape up any browned bits from the bottom of the pan. 4. Turn heat to medium-low and stire in the olives, capers, red and yellow peppers. 5. Allow to reduce for 2 to 3 minutes, or until the wine volume decreases by half. 6. Stir in pasta sauce and combine thoroughly. Spoon sauce mixture over tilapia fillets and serve immediately. 7. Garnish with fresh grated Parmesan cheese or parsley, if desired.

1 Tbsp. Private Selection Extra Virgin Olive Oil
1 tsp. Private Selection Italian Herb Seasoning
4 talapie fish fillets, rinsed and patted dry
1/4 cup red onion, sliced
1/2 cup Dellatorri Pinot Grigio
1/2 cup Private Selection Kalamata Olives, sliced
2 Tbsp. Private Selection Imported Capers
4 Private Selection Roasted Red Peppers, copped medium
1 yellow pepper, chopped medium
1 cup Private Selection Tomato and Basil Pasta Sauce
Parmesan cheese or parsley, if desired

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