Name: Tilapia with Arugula and Tomatoes
Yield: serves 4
Ingredients: 2 tablespoons olive oil, plus more if needed; 1 pint grape or cherry tomatoes, halved; Coarse salt and freshly ground pepper; 2 bunches arugula (1 pound), tough stems trimmed, washed well and dried; 3 tablespoons all-purpose flour; 4 tilapia fillets (1 1/2 pounds); 1/2 teaspoon crushed red-pepper flakes; 1/2 cup dry white wine; 2 tablespoons capers, drained and rinsed; 2 tablespoons cold unsalted butter, cut into pieces

This recipe borrows familiar ingredients from the Italian pantry—arugula, tomatoes, capers, and red-pepper flakes—to produce a dish with bold flavors. Sole, flounder, halibut, or cod can be used in place of the tilapia.

Recipe information

Yield
serves 4

Ingredients

2 tablespoons olive oil, plus more if needed

1 pint grape or cherry tomatoes, halved

Coarse salt and freshly ground pepper

2 bunches arugula (1 pound), tough stems trimmed, washed well and dried

3 tablespoons all-purpose flour

4 tilapia fillets (1 1/2 pounds)

1/2 teaspoon crushed red-pepper flakes

1/2 cup dry white wine

2 tablespoons capers, drained and rinsed

2 tablespoons cold unsalted butter, cut into pieces

Preparation

Step 1
In a large saucepan, heat 1 tablespoon oil over medium-high. Add tomatoes; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Remove from heat and stir in arugula; cover to keep warm.
Step 2
Place flour in a shallow bowl. Pat dry tilapia with paper towels; season both sides with salt and the red-pepper flakes. Dredge fish in flour, tapping off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook tilapia (working in batches, if necessary) until lightly browned and cooked through, 3 to 4 minutes per side; transfer to a plate and cover loosely with aluminum foil. (Add more oil between batches, if needed.)
Step 3
Add wine to skillet; bring to a boil. Cook until reduced by half, about 1 minute. Remove from heat, and stir in capers; gradually stir in butter until combined. Divide vegetables and fish among plates; top with pan sauce.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsGrape Tomato Tomato Vegetable Cherry Tomato Arugula Leafy Greens Tilapia Fish Seafood Main Dinner Nut Free Easy Saute Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes