Wednesday, August 17, 2011

Dukan Fish With Wine and Capers

HE SAID: Good.
SHE SAID: Very tasty, should've used firmer fish.

Fish with Wine and Capers
We found this recipe on Hawaiian Electric's recipe website and it sounded great and easy...we just had to try it.  We didn't serve this one Tofu Shirataki noodles since we just had noodles last night, but we're sure it would have tasted great on the angel hair shaped noodles.

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.

Serves 2
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.


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