0 (0)

Categories: Fish and Shellfish, Mains

Tilapia in Wine and Tomatoes

Tilapia in Wine and Tomatoes
Los Angeles Times

As much as I love a hearty stew or deeply flavored soup, I don't have time to whip one up during the week. But I can soothe my friends and family in just half an hour by poaching fish with ... Read more

Total time: 30 minutes | Serves 4
Note: Serve this over cooked rice.
  • 1 1/2 pounds tilapia or other mild white fish filets
  • Salt
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 cup white wine
  • 2 tablespoons roughly chopped parsley

Step 1Rinse fish and pat dry. Lightly season with salt.

Step 2Heat large skillet over medium-high heat. Add oil. When hot, add onion and cook, stirring frequently, until softened but not browned, 5 minutes.

Step 3Add tomatoes and cook, stirring occasionally, 5 minutes.

Step 4Place fish on top of tomatoes, setting thicker portions around edges of skillet. Pour wine over fish and sprinkle with parsley. Cover and bring to simmer. Reduce heat and simmer until fish is cooked through, 10 minutes. You may need to shift fish in pan halfway through cooking if filets on edges are cooking more quickly than those in middle. Remove fish to serving platter and cover with foil.

Step 5Bring wine and tomato mixture to boil and cook about 3 minutes to reduce slightly. Pour over fish.

Each serving:
242 calories; 335 mg sodium; 50 mg cholesterol; 6 grams fat; 9 grams carbohydrates; 29 grams protein; 0.77 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and Shellfish
Shrimp tacos with pumpkin seed sauce
Roast fish stuffed with lemon and rosemary
Creole file gumbo
Tossed Tuna Pasta