1. Bring 1 cup water -or- mixture water and white wine to a boil. Add tomatoes and red-pepper flakes and season to taste with salt and pepper. Top with tilapia, cover and cook 3 min or until tilapia is nearly done.
2. Top with fresh arugula and cover until arugula is wilted and fish flakes easily with a fork. Remove fish and arugula with a slotted spoon.
3. To make sauce, add butter, lemon juice and capers and sauté until reduced slightly. Serve over the fish and greens. Crunchy bread is good to soak up any residual goodness.
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|Serving Size: 1 Serving (492g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 186 (53%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||28 %|
|Saturated Fat 12.3g||61 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 129.8mg||40 %|
|Sodium 381.2mg||13 %|
|Potassium 847.9mg||22 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 8.6g|
|Protein 36g||51 %|
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Calories per serving: 350
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