Tilapia with Tomato-Herb Pan Sauce
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
0 out of 5 stars
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Ingredients
- 2 tilapia filets
- salt and pepper
- 2 tbsp. unsalted butter, softened
- 2 cloves garlic, minced
- 2 tsp. fresh oregano, minced
- ½ tsp. sweet paprika
- salt and pepper
- 2 tsp. olive oil
- 2 cups cherry or grape tomatoes (about 12 oz.)
- 1/3 cup dry white wine or chicken broth
- 1 tbsp. minced fresh parsley
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Preparation
Step 1
Season both sides of the tilapia filets with salt and pepper. Set aside.
Step 2
In a small bowl, mash together the butter, garlic, oregano, and paprika until evenly mixed. Season with salt and pepper to taste.
Step 3
In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil. Place the tilapia filets in the skillet and cook 2-3 minutes per side, or until fish flakes easily with a fork. Transfer to a plate, tent with foil, and set aside.
Step 4
Increase the heat to high and add the tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes. Add the remaining butter mixture to the pan. Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted. Add the wine or broth to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more until well blended.
Step 5
Transfer the tilapia to serving plates, and top with the pan sauce. Sprinkle with fresh parsley and serve.
Step 6
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