Comment on this article

Tilapia in a White Wine, Tomato, Olive and Caper Sauce
from the kitchen of Sharmagne Leland-St. John

3 pieces of Tilapia
3 tablespoons sesame oil
1 shallot minced
1/4 teaspoon cayenne
Salt and freshly ground black pepper to taste
1/2 cup white wine
12 pearl tomatoes
12 kalamata olives
1 tablespoon capers

Heat the sesame oil in a frying pan. Saute the shallots. Put the
fish in and brown on both sides . Season with the cayenne, salt,
and pepper. Add the white wine, tomatoes, olives, and capers.
Simmer until the fish is flaky. Pour into a large shallow soup
bowls and enjoy!


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]