Tilapia in Crazy Water
Dive into the vibrant flavors of Mediterranean cuisine with this recipe for Tilapia in Crazy Water, a simple yet elegant dish where delicate tilapia fillets are gently poached in a fragrant broth of cherry tomatoes, garlic, dry white wine, and a hint of chili flakes for subtle heat. This healthy, one-pan recipe comes together in just 30 minutes, making it perfect for an effortless weeknight dinner or an impressive gourmet meal. The broth, referred to as "crazy water," is infused with fresh parsley, basil, and a squeeze of lemon, creating a zesty, aromatic base that pairs beautifully with the tender fish. Serve with crusty bread to soak up every last drop of the savory broth, and elevate your dining experience with this Mediterranean-inspired masterpiece. Keywords: Tilapia in Crazy Water, easy Mediterranean recipe, poached tilapia, healthy weeknight meal, one-pan seafood recipe.
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Recipe Information
Ingredients
- 4 pieces tilapia fillets
- 2 cups cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 pieces garlic cloves
- 1 cup dry white wine
- 1 cup water
- 0.5 teaspoons red chili flakes
- 0.25 cup fresh parsley
- 0.25 cup fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoons freshly ground black pepper
- 1 piece lemon
Instructions
Rinse the tilapia fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper, then set aside.
Halve the cherry tomatoes. Mince the parsley and basil, and finely slice the garlic cloves.
In a large, deep skillet, heat the olive oil over medium heat. Add the sliced garlic and chili flakes, and cook for 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.
Add the cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.
Pour in the white wine and let it simmer for 2 minutes to cook off the alcohol. Then, add the water and bring the mixture to a gentle simmer.
Nestle the tilapia fillets into the skillet, ensuring they are partially submerged in the liquid. Cover the skillet with a lid and let the fillets poach for 6-8 minutes, or until the fish is opaque and flakes easily with a fork.
Carefully transfer the cooked tilapia fillets to serving plates. Stir the chopped parsley and basil into the broth, then taste and adjust seasoning with more salt or pepper as needed.
Spoon the flavorful 'crazy water' over the tilapia fillets. For extra freshness, finish with a squeeze of lemon juice and garnish with basil leaves.
Serve immediately with crusty bread to soak up the delicious broth or alongside steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 2632 mg | 114% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 11.6 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2654 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
