Tomatoes and Basil

For an easy, fresh meal, pair quick pan seared tilapia fillets with a little garlic, white wine, and cherry tomatoes, finishing with some chopped basil.

By Todd Porter and Diane Cu

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
pan seared tilapia with cherry tomatoes and basil

Todd Porter & Diane Cu

Serves: 2

Total Time: 20 min

Ingredients
    U.S.         Metric     Conversion chart

    2 (4 ounces each) tilapia fillets
    Kosher or sea salt, to taste
    Fresh cracked black pepper, to taste
    2 tablespoon(s) unsalted butter, divided
    2 clove(s) garlic, minced
    1/2 cup(s) dry white wine
    1/2 pound(s) cherry tomatoes, halved
    1/2 teaspoon(s) kosher or sea salt
    1/2 cup(s) chopped fresh basil

Directions

    Rinse and pat dry the tilapia fillets. Season with salt and pepper.
    Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter and then add the tilapia fillets. Cook 1 to 2 minutes on each side or until golden and cooked through. Remove the fillets from the pan and set aside.
    In the same pan over medium heat, add the remaining tablespoon of butter and then stir in the garlic. Cook for 1 minute or until soft.
    Pour in the wine and salt, and increase the heat to high. Cook for 1 to 2 minutes, or until the wine is reduced in half. Stir in the tomatoes and cook for 1 minute more.
    Plate the tilapia and spoon the tomato/wine mixture over the fillets. Garnish with the basil.