TALAPIA WITH PUTTANESCA SAUCE

TALAPIA WITH PUTTANESCA SAUCE image

Yield 4 servings

Number Of Ingredients 11

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1 Tbsp. Private Selection Extra Virgin Olive Oil
1 tsp. Private Selection Italian Herb Seasoning
4 talapie fish fillets, rinsed and patted dry
1/4 cup red onion, sliced
1/2 cup Dellatorri Pinot Grigio
1/2 cup Private Selection Kalamata Olives, sliced
2 Tbsp. Private Selection Imported Capers
4 Private Selection Roasted Red Peppers, copped medium
1 yellow pepper, chopped medium
1 cup Private Selection Tomato and Basil Pasta Sauce
Parmesan cheese or parsley, if desired

Steps:

1. Heat the extra virgin olive oil in a skillet over medium-high heat. 2. Season the tilapa fillets with the Italian berg seasoning. Place the fillets in a hot pan for 2 to 3 minutes per side or until the fish begins to flake. Remove from the pan and set aside. 3. Add red onion to the pan, and cook until the onion becomes soft and translucent. Remove pan from heat, add Pinot Grigio, and scrape up any browned bits from the bottom of the pan. 4. Turn heat to medium-low and stire in the olives, capers, red and yellow peppers. 5. Allow to reduce for 2 to 3 minutes, or until the wine volume decreases by half. 6. Stir in pasta sauce and combine thoroughly. Spoon sauce mixture over tilapia fillets and serve immediately. 7. Garnish with fresh grated Parmesan cheese or parsley, if desired.