Tilapia With Tomatoes and Capers
Adapted from CooksAid.com
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 211 |
Total Fat | 11.5 g |
Saturated Fat | 1.5 g |
Sodium | 483 mg |
Total Carbohydrate | 4 g |
Dietary Fiber | 1 g |
Protein | 22 g |
Servings and Times
Servings | 2 |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Olive oil | 2 teaspoons |
Tilapia filets | 2 (4-ounce) |
Salt | ¼ teaspoon |
Freshly ground pepper to taste | |
Cherry tomatoes, halved | 1 cup |
Capers | 1 tablespoon |
Garlic clove, minced | 1 |
- Directions
- Heat oil in a large skillet over medium-high heat. Season fish with salt and pepper, and sauté until opaque, about 3 minutes per side. Remove fish from pan and set aside.
- Add tomatoes, capers, and garlic to pan, and sauté 2 minutes. Spoon tomato mixture over fish and serve.
Exchanges
3 very lean meats; 1 fat; 0.5 vegetable
Side Suggestions: Roasted Red Potatoes With Capers
Cut 6 baby red potatoes in half, and toss with 2 teaspoons olive oil, ¼ teaspoon salt, and 1 minced garlic clove. Roast potatoes in a 400ºF oven for 30-45 minutes, until cooked. Transfer potatoes to a bowl, mix with 2 teaspoons capers, and season with freshly ground pepper to taste.
Side Suggestions: Steamed Asparagus