HE SAID: Good.
SHE SAID: Very tasty, should've used firmer fish.
|Fish with Wine and Capers|
We also only had tilapia fillets in the fridge and didn't want to run out to buy ahi, but if we make this again we will definitely used a firm fish versus a soft, flakey fish like tilapia. It still tasted great, it just looked like a pile of mush. This was a nice light, yet tasty lunch. Another note, we omitted the sun-dried tomatoes since the only ones we could find are in oil.
Prep Time: 5 minutes
Cook Time: 10 minutes
1 lb. ahi fillet or other firm fish (we used tilapia - not a good idea), cut into cubes or medallions
1/2 red onion, diced (or sliced)
1 clove garlic, minced
3 T. white wine
2 T. capers
1/2 t. kosher salt
1 T. parsley, minced
1/4 c. grated Parmesan cheese
Spray pan with a small bit of olive oil spray and saute onions and garlic until golden brown. Remove onions and garlic from pan. Spray pan lightly again and saute fish for a couple of minute or until fish flakes easily when tested with a fork. Add onions and garlic back to pan with wine, capers, salt and cheese. Toss gently. Garnish with parsley.