Tequila-Lime Tilapia

[MrAgave]

TEQUILA-LIME TILAPIA

2 cups prepared mashed potatoes or spaghetti squash

2 (7-ounce) tilapia fillets with tequila-lime seasoning

1 ½ tablespoons corn oil

¼ cup blanco tequila

½ cup chicken broth

1 tablespoon lime or lemon juice

1 tablespoon butter

2 tablespoons capers, drained

1 tablespoon snipped chives or scallion tops

2 tablespoons diced tomatoes

Preheat oven to 180 F. Mound potatoes or squash in the center of 2 ovenproof plates. Microwave separately on High (100 percent power) for 90 seconds to warm. Set aside.

Cut fillets in half lengthwise. Coat a large sauté pan with nonstick cooking spray. Place over medium-high heat and add the oil. When oil is hot, add fillets and reduce heat to medium. Sauté on one side for 2 to 3 minutes or until lightly browned. Using a spatula, turn carefully and sauté about 2 minutes on the opposite side. Remove and place on top of the potatoes or squash. Return to the oven while making the sauce.

Add tequila to the sauté pan, and using a wooden spoon, stir to scrape up any browned bits. Bring to a boil; add chicken broth and lemon juice. Simmer about 1 minute, then stir in butter, capers, chives or scallions and diced tomatoes. Remove plates from oven and spoon sauce over fillets. Serve immediately.

Makes 2 servings.

Note: Some of the browned bits will remain in the sauce. I usually just break them up with a fork, or you could strain the mixture before adding the capers, chives and tomatoes.

PER SERVING: Calories 536 (35% fat)

Fat 21 g (7 g sat) Cholesterol 114 mg Sodium 1,366 mg Fiber 3 g

Carbohydrates 28 g Protein 44 g

Source:
Tequila-Lime Tilapia

By ANNE GREER McCANN