Thursday, November 27, 2014

White Fish with Arugula, Capers, and Tomatoes

Avocado Toasts with Poached Eggs

Serve 2

3/4 cup water
1/2 cup cherry tomatoes
1/4 tsp red-pepper flakes
2 tsp lemon zest, plus more for garnishing
2 tbsp fresh basil, chiffonade, plus more for garnishing
350g wild Halibut filet, or any white fish (cut into 2 pieces)
Coarse salt and ground pepper
6 cups arugula (I used baby bok choy as I am clearing leftover)
1 tbsp butter
2 tbsp fresh lemon juice
2 tbsp capers, rinsed and drained

1) In a medium nonstick skillet, bring 3/4 cup water to a boil. Add tomatoes, basil 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. Garnish with lemon zest & basil.

Adapted from

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