Tilapia with Tomato Ragout
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
12m PT12M
Cook Time
Cook Time
27m
Ready In
Ready In
Recipe: #4192
January 19, 2012
Categories: Fresh Tomatoes, Dinner, Lunch, Main Dish, Fish, Tilapia, Fruit, Tomato, North American, Pacific Northwest, Pacific Rim, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Fall/Autumn, Mother's Day, Sunday Dinner, Winter, Weeknight Meals, Electric Skillet, Skillet, Stove Top, Diabetic, Heart Healthy, High Protein, No Eggs, Spicy more
"A new recipe for us out of my new, adjusted to our tasts, "Diabetic Cooking" book, mmm mmm good, we had this for supper and it was delicious !!"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (127.6 g)
- Calories 178.8
- Total Fat - 12 g
- Saturated Fat - 2.1 g
- Cholesterol - 32.8 mg
- Sodium - 373.1 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 1.5 g
- Sugars - 2.1 g
- Protein - 11.2 g
- Calcium - 51.9 mg
- Iron - 1.2 mg
- Vitamin C - 18.6 mg
- Thiamin - 0.1 mg
Step 1
Combine flour and red pepper flakes in a shallow dish, coat fillets with flour mixture.
Step 2
Heat large monstick frypan over medium high heat, add 1 tablespoon olive oil; cook fish 4 to 6 minutes or until fish flakes easily with a fork, carefully turn over once, remove from frypan and keep warm.
Step 3
Heat remaining olive oil in the same frypan over medium high heat; add red onion and garlic, cook and stir 30 seconds; add tomato, parsley and capers, place fish fillets on top and heat through.
Step 4
Carefully place fish fillets on 4 plates; divide tomato ragout into 4 portions and arrange over fillets.
Tips & Variations
No special items needed.
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