• 2 tbsp extra virgin olive oil
  • 4 6 oz tilapia filets
  • 2 garlic cloves, crushed
  • 2 shallots, minced
  • 2 to matoes, chopped
  • 2 tbsp capers
  • 1/4 cup white wine, I use Pinot Grigio
  • salt and fresh pepper


  • Brush fish with 1 tbsp olive and season with salt and pepper.
  • In a medium sauté pan, heat remaining olive oil.
  • Add garlic and shallots and sauté on medium-low about 4-5 minutes.
  • Add tomatoes and season with salt and pepper.
  • Add wine and sauté until wine reduces, about 5 minutes.
  • Add capers and sauté an additional minute.
  • Meanwhile, set broiler to low and place fish about 8 inches from the flame.
  • Broil until fish is cooked through, about 7 minutes.
  • Place fish on a platter and top with tomato caper sauce.

NUTRITION INFORMATION Calories: 256.5kcal, Carbohydrates: 1.7g, Protein: 37.4g, Fat: 10.5g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Fiber: 0.2g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%Freestyle Points: 4Points +: 6


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