Kim Andjordan <p>Tilapia with Arugula, Capers &amp; Tomatoes<br /> per serving: 347 cal; 15.7g fat (8.6 sat fat); 47.3g protein; 1.6g carb</p> 15 5 2 8 oz) filets of Tilapia 1 cup cherry tomatoes, halved 1/2 tsp red-pepper flakes *coarse salt & ground pepper *4 bunches arugula (about 6 cups) 2 tbsp butter 2 tbsp fresh lemon juice *2 tsbp capers, rinsed and drained <p>1. In a medium nonstick skillet, bring 1/4 cup water to a boil. Add tomatoes and red-pepper flakes; top with tilapia, and season with salt and pepper. Cover, and cook 3 minutes. Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes. With a slotted spoon, transfer tilapia and veetables to a plate (reserve skillet). [depending on your cooktop and skillet, you may wish to repeat this process for each filet]</p> <p>2. Make sauce: off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce.</p> 0.103333 2008-10-02 11:22:00 UTC