Tilapia with tomatoes and capers
Servings: 2 people
- 4 tbsp butter
- 1 lb tilapia fillets
- 2 tsp Adobo seasoning
- 2 cloves garlic minced
- 1/2 cup white wine
- 1/4 cup capers
- 28 oz canned diced tomatoes undrained
- 1 tbsp cornstarch
- 2 tbsp chopped Parsley
- 1/2 lb angel hair pasta
- 5 oz fresh spinach
- 1 tbsp olive oil
Melt 1 tbsp butter in saute pan over medium high heat.
Season both sides of tilapia with Adobo seasoning. Cook for 2-3 minutes on each side without moving. Set aside and cover with foil to keep warm.
Melt remaining 3 tbsp butter in pan. Add garlic and cook until fragrant, about 30 seconds. Add white wine, capers, and tomatoes. Bring to a simmer.
Add about 1 tbsp cold water to cornstarch and mix to make a slurry. Pour into sauce mixture while stirring and simmer about 5 minutes, until thickened.
Cook angel hair pasta according to directions. Drain.
To save dishes, while the pasta is draining in a colander, add olive oil to the hot pasta pot, add spinach, and stir until just wilted, 1-2 minutes.
Divide pasta, fish, and spinach between plates and spoon sauce over everything.