Tilapia in Wine and Tomatoes
As much as I love a hearty stew or deeply flavored soup, I don’t have time to whip one up during the week.
But I can soothe my friends and family in just half an hour by poaching fish with wine and tomatoes. It’s a simple but delicious way of preparing fish.
For a nice change, offer a fruit and cheese tray for dessert. Choose a flavorful blue cheese, such as a Roquefort or Gorgonzola. Slice a few figs and a pear or two and enjoy a naturally sweet dessert.
Rinse fish and pat dry. Lightly season with salt.
Heat large skillet over medium-high heat. Add oil. When hot, add onion and cook, stirring frequently, until softened but not browned, 5 minutes.
Add tomatoes and cook, stirring occasionally, 5 minutes.
Place fish on top of tomatoes, setting thicker portions around edges of skillet. Pour wine over fish and sprinkle with parsley. Cover and bring to simmer. Reduce heat and simmer until fish is cooked through, 10 minutes. You may need to shift fish in pan halfway through cooking if filets on edges are cooking more quickly than those in middle. Remove fish to serving platter and cover with foil.
Bring wine and tomato mixture to boil and cook about 3 minutes to reduce slightly. Pour over fish.
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