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Easy Tilapia with Wine and Tomatoes
April 26, 2006

It was too chilly outside to grill, so I made this on the stovetop, poaching the fish in a covered saute pan. Used about a 1/2 can of drained petite diced tomatoes since fresh tomatoes sold at the grocery are still not-so-fresh in the taste department. Doubled the garlic and basil amounts, but reduced the butter by half. Once the fish was done and plated, I reduced the poaching liquid by half and poured on top. Very light entree which was enjoyed by all. Thanks for an easy recipe!

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