2 tilapia filets, thawed *or fresh
1 cup flour
1 can stewed tomatoes, large
2 tbsp olive oil {avocado or grapeseed}
1 yellow onion *3 shallots can be substituted
5 garlic cloves
2 tbsp capers, drained
1/4 cup white wine, pinot grigio *or your preference
salt & pepper to taste
01 season flour with salt and pepper and pour onto a large plate or medium bowl
02 dry tilapia filets off with paper towel and coat with flour, pressing each filet onto a plate with flour absorbing the remaining liquid and lightly covering fish. set aside
03 heat 1 tablespoon of oil in medium skillet until shimmering {heated}
04 pour contents of tomato can into skillet and bring to a simmer
05 finely dice onion, set aside
06 mince garlic and , set aside
07 using a spatula, or flat surface, crush the tomatoes
08 continue cooking tomatoes, stirring occasionally, keeping a simmer until the mixture has thickened and liquid has almost completely cooked out
09 move tomatoes to the side and add onions and garlic, cooking until fragrant
10 combine tomatoes and mixture, then add the white wine, capers, salt and pepper into skillet
11 in a separate skillet, heat 2 tablespoons of oil {medium heat} and sauté fish 2-3 minutes on each side
12 place the cooked fillets on tomato mixture for about 2 minutes to absorb the sauce on bottom half {making sure the wine has reduced to form a thick tomato paste}
13 serve and enjoy
