Uncooked tilapia fillet(s)
16 oz, 4 (4-ounce) fillets
1 medium, finely chopped
3 medium clove(s), minced
1 cup(s), peeled, Italian variety
10 medium, black, oil-cured, pitted and chopped
Crushed red pepper flakes
¼ cup(s), fresh, chopped
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the fish and cook until lightly browned, about 2 minutes on each side. Transfer to a plate; set aside.
- Heat the remaining 1 teaspoon oil in the same skillet over medium heat. Add the onion and garlic; cook, stirring frequently, until softened, about 8 minutes. Add the tomatoes, wine, capers, olives, and crushed red pepper; bring to a boil. Stir in the basil. Return the fish to the skillet. Reduce the heat and simmer, uncovered, until the fish is just opaque in the center, about 3 minutes.
- Yields 1 fish fillet with 1⁄3 cup sauce per serving.