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Tilapia puttanesca

Also good with sea trout or snapper

February 15, 2011
By Capt. DICK MAY, Catch 'em and Cook 'em

1 lb. tilapia fillets

1/8 tsp. salt

1/2 med. red onion, cut in wedges

1 Tbsp. olive oil

2 cloves garlic, minced

1 (14.5 oz) can diced tomatoes

1/2 tsp. dried oregano, crushed

1/4 tsp. crushed red pepper

1/4 C. pitted kalamata olives

1 Tbsp. capers, drained

2 Tbsp. coarsely chopped fresh Italian flat leaf parsley

How to:

Rinse the fish and pat dry with paper towels. Sprinkle the fish with salt and set aside.

In a large skillet, cook the onion in olive oil over medium heat for eight minutes or until tender, stirring occasionally. Stir in garlic, undrained tomatoes, oregano and crushed red pepper. Bring to a boil then reduce heat and simmer, uncovered, for five minutes. Add the olives and capers to the sauce. Top with the fillets and return the sauce to a boil. Reduce the heat and cook, covered, for six to 10 minutes or until the fish flakes when tested with a fork. Remove the fish. Simmer the sauce, uncovered, for one to two minutes to thicken.

To serve, spoon the sauce over the fish and sprinkle with parsley.

Serves 4

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.


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