SERVES:
4
INGREDIENTS:
4 tilapia fillets, seasoned with salt and pepper
1 medium onion, peeled and thinly chopped
1 small zucchini, halved lengthwise and cut crosswise into 1/4-inch thick pieces
3 - 4 Tbs butter, divided
salt and pepper to taste for sauteed veggies
1 large tomato, diced
2 Tbs well drained capers
approx. 1/3 cup julienne basil leaves
PROCEDURE:
Saute 1 medium size, thinly chopped onion and 1 small halved and thinly sliced zucchini, in a little butter, in a large, heavy bottomed pan.
After 5 minutes or so, season the zucchini and onion with salt and pepper, turn the heat off and fold in 1 large diced, ripe tomato, 1 - 2 Tbs of well drained capers and a little handful of fresh chopped basil.
All that's left is to add 2 - 3 Tbs of butter to another large nonstick pan on medium high heat and carefully saute the salt and pepper seasoned tilapia fillets, cooking them until they're golden brown on both sides and cooked through.
HINTS:
Try this same recipe with chicken cutlets or thin salmon fillets.