Simply cooked tilapia is incredible over a bed of kale made tender from gently simmering in lemon juice and white wine. Plus:  More Fish Recipes 

Todd Porter and Diane Cu
June 2014


© Todd Porter & Diane Cu

Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Rinse and pat dry the tilapia fillets. Season with salt and pepper.

  • Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter and then add the tilapia fillets. Cook 1-2 minutes on each side or until golden and cooked through. Remove the fillets from the pan and set aside.

  • In the same pan over medium heat, add the remaining tablespoon of butter and then stir in the onion. Cook for 1-2 minutes or until soft.

  • Pour in the wine, lemon juice, and salt. Bring to a simmer and then stir in the kale. Cover the pan and cook for about 2 minutes or until the kale is tender.

  • On the serving plates or platter, make a bed of two-thirds of the kale and onions. Top with the tilapia fillets, and then garnish with the remaining kale and onions, pouring any remaining sauce over the fillets.