Tilapia with a White Wine and Fresh Tomato Sauce

Words can not describe….I love fish. When I go out for dinner, 95% of the time fish is what I am going to order. It’s such a light meal and it’s just packed with flavor (if you can do it right). If I am making fish at home and don’t really have anything specific in mind, this is my go to recipe.

Back in March, Brent and 2 of our friends and I went on a deep sea fishing trip where the three of them got extremely sea sick, and somehow I was fine. After fishing for 6 hours or so, I claimed 2 monsters for myself while they rocked back and forth in the fetal position on the top deck.

(The two large ones in the center of the picture were mine 🙂 ). Anyways, I was told they were King Fish, and that was about the extent of what I knew about them. They were cut up into large filets, thrown in a ziplock and we were sent off with them. I had NO IDEA how cook these suckers. What I ended up coming up with that night was a bit of a variation on this recipe. And it was delicious. I think that was the first time that I really felt like I had a handle on cooking because I just threw things together and out came a delicious meal.

For tonight, this works perfectly because it only takes 15 minutes to whip up and it is fantastic. You can really impress people with how well this tastes and have absolutely no time and no cooking skill (my favorite).

Tilapia with a White Wine and Fresh Tomato Sauce

Ingredients

2 Tilapia Filets, 4 ounces each                                               1 Tablespoons of butter

1 Large Clove of Garlic, minced                                            2 Fresh Basil Leaves, chopped

1/2 Large Tomato, chopped                                                 1/2 Cup of White Cooking Wine

Salt and Pepper to Taste

Directions

1. Place the two filets on a sheet of tin foil side by side and fold up the edges of the tin foil around the filets.

2. Sprinkle on the salt and pepper to taste. Then add a 1/2 Tablespoon of butter on top of each filet.

3. Now add your minced garlic, tomatoes and basil. Top with a 1/2 cup of white cooking wine.

4. Fold the tin foil around your fish to encase it in the tin foil. Place the whole thing on a pre-heated grill or pan at medium-high heat. (I used the same pan you use for pancakes)

5. Wait exactly 15 minutes and pull the whole thing off your pan. I know I probably don’t have to say this, but it will be hot and steaming so be careful. The fish should be perfectly flakey and moist.

And your done! You literally thrown it all into a tin foil bowl and cook it for 15 minutes and you have a delicious meal. You could serve this with some asparagus or broccoli. Serve it over some brown rice or a bit of pasta. Use the leftovers on top of a salad. This is such a versatile dish that you really could do anything with it.

If you don’t have a tomato lying around, which sometimes I don’t, I will use Hunt’s chopped tomatoes in a can (something I ALWAYS have in the house). They are obviously not fresh but they can really get the job done as well. This will also work on ANY light white fish. As I mentioned I have used a similar deal on the King fish and just made it with Tilapia. You can always try some more traditional Italian seasonings as well on top of this. Just play around with it and find something that really fits you.

You won’t be disappointed with this one so I strongly recommend that you give it a try!

Happy Eating!

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