RECIPE: Tuscan Tilapia

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.


Facts about tilapia:  Did you know that tilapia (according to Wikipedia, so it must be true) is the third most important fish in aquaculture behind carp and salmon, partly because of its high protein content and rapid growth?  Millions and millions of tons are produced every year.  Interesting facts?  Maybe, but who really cares?  All we care is that you try this recipe and experience how delizioso it truly is (How’s that for bad Italian?).



Tuscan Tilapia


Prep time: 5 minutes  •  Cook time: 30-35 minutes • Yields 4 Servings


4 tilapia fillets
1⁄2 cup flour
1⁄2 tsp salt
1⁄4 tsp black pepper
2 Tbsp butter
2 Tbsp olive oil

28 oz can whole peeled tomatoes (drained & roughly chopped)
1⁄4 cup calamata olives – pitted and chopped
1 Tbsp capers
2 cloves garlic sliced thin
1⁄2 tsp salt
1⁄4 tsp black pepper
1⁄4 cup white wine
Zest of 1⁄2 lemon


Mix flour with salt and pepper. Dip fillets in flour mixture and coat thoroughly. Heat butter and olive oil in a large skillet over medium heat. When oil is hot, lay fillets in skillet until lightly golden (about 3 minutes on each side). Remove fillets from skillet and set them aside until the sauce is ready.

Raise heat to high and add to skillet: tomatoes, olives, capers, garlic, salt and pepper. Stir for 30 seconds, and then add wine and zest Stir constantly for about 2 – 3 minutes.

Lower heat to medium low Place fillets over sauce, cover for 5 minutes. Remove from heat.

To serve, lay the fillets on a plate and spoon sauce over the top.


Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Procrastination!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!


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