4 (8-ounce) portions tilapia 2 tablespoon olive oil 3 cloves chopped garlic 1 cup dry white wine 2 (14-ounce) can diced tomatoes in juice 3 tablespoons capers ˝ cup halved kalamata olives 1/4 cup chopped flat-leaf parsley
Heat a large nonstick skillet over medium high heat and coat with 1 tablespoon olive oil. Season both sides of tilapia with salt and pepper. Cook tilapia for 4 or 5 minutes on first side. Turn fillets and cook on reverse side 3 minutes or until fillets are firm and flesh is opaque and flakey. Transfer fillets to a warm, shallow serving dish. Reduce heat to medium. Add 1 tablespoon oil and garlic to the pan and sauté garlic 2 minutes. Add wine and reduce by half, 2 minutes. Add tomatoes, capers and parsley and simmer a minute or 2 more. Pour sauce over fish and serve.
Wyoming School visits Trattoria Gian Marco to enjoy a friendly, intimate and delicious dining experience! The menu here is extensive. Gian Marco takes ordinary ingredients and transforms them into extraordinary food! Located at 301 Millburn Ave, Millburn (973) 467-5818.