TILAPIA PUTTANESCA

This Italian dish invented in Naples, brings ingredients of tomatoes, olive oil, olives, capers, and garlic, with our mild tasting tilapia fillets for a dish your mama would love!

INGREDIENTS

4	Sea Best® Tilapia fillets
1/2	red onion, cut into wedges
2	tablespoons olive oil, divided
2	cloves of garlic, minced
1	14.5 oz. can diced tomatoes, undrained
2	teaspoons miso paste
2	teaspoons dried oregano
1/4	teaspoon crushed red pepper
1/4	cup kalamata olives, pitted
1	tablespoon capers, drained
4	oz. arugula
1	lemon, juiced
	salt and pepper
2	tablespoons chopped fresh Italian parsley
2	chopped walnuts

DIRECTIONS

Add 1 tablespoon of olive oil to a large skillet and heat over medium. Add the red onion and cook for about 8 minutes until tender, stirring occasionally. Stir in the garlic, tomatoes, miso paste, oregano and crushed red pepper. Bring the sauce to a boil, then reduce heat the heat to a simmer for 5 minutes.
Add the olives and capers to the sauce, then top with tilapia fillets. Return the sauce to boiling, then reduce heat. Cook, covered, for 6 to 10 minutes or until fish flakes easily with a fork, then remove the fish and divide amongst 4 plates. Let the sauce simmer, uncovered, for 1 to 2 more minutes to thicken.
In a large mixing bowl, combine arugula with the lemon juice, remaining 1 tablespoon of olive oil, and salt and pepper to taste. Toss salad gently and divide amongst the plates alongside the fish. Spoon the sauce over the fish and garnish with fresh parsley and chopped walnuts.

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PAIR IT WITH SEAFOOD!

Mild and bold flavors of seafood find balance when paired with the perfect beverage.

This seafood recipe pairs deliciously with:

Chardonnay
Sauvignon Blanc
Cabernet
Merlot
Pale Ale
Lager

PAIR IT
WITH SEAFOOD!

Mild and bold flavors of seafood find balance when paired with the perfect beverage.

This seafood recipe pairs deliciously with:

Chardonnay
Sauvignon Blanc
Cabernet
Merlot
Pale Ale
Lager