Ingredients
2tilapia fillets
salt and pepper
2tbspunsalted butter,softened
2clovesgarlic,minced
2tspfresh oregano,minced
½tspsweet paprika
salt and pepper
2tspolive oil
12ozcherry tomatoes,(2 cups), or grape tomatoes
⅓cupdry white wine,or chicken broth
1tbspfresh parsley,minced
Preparation
Season both sides of the tilapia filets with salt and pepper. Set aside.
In a small bowl, mash together the butter, garlic, oregano, and paprika until evenly mixed. Season with salt and pepper to taste.
In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil. Place the tilapia filets in the skillet and cook 2 to 3 minutes per side, or until fish flakes easily with a fork. Transfer to a plate, tent with foil, and set aside.
Increase the heat to high and add the tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to char and burst.
Add the remaining butter mixture to the pan. Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted.
Add the wine or broth to the pan, scraping the bottom to loosen the browned bits. Cook for 1 minute more until well blended.
Transfer the tilapia to serving plates, and top with the pan sauce. Sprinkle with fresh parsley and serve.
