Recipes Pan Seared Tilapia with Cherry Tomatoes & Basil 5.0 (1) Add your rating & review For an easy, fresh meal, pair quick pan seared tilapia fillets with a little garlic, white wine and cherry tomatoes, finishing with some chopped basil. Slideshow: Healthy Fish Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 20 mins Yield: 2 Ingredients Two 4-ounce tilapia fillets Kosher or sea salt, to taste Fresh cracked black pepper, to taste 2 tablespoons unsalted butter, divided 2 cloves garlic, minced 1/2 cup dry white wine 1/2 pound cherry tomatoes, halved 1/2 teaspoon kosher or sea salt 1/2 cup chopped fresh basil Directions 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 garlic. Cook for 1 minute or until soft. Pour in the wine and salt, and increase the heat to high. Cook for 1-2 minutes, or until the wine is reduced in half. Stir in the tomatoes and cook for 1 minute more. Plate the tilapia and spoon the tomato/wine mixture over the fillets. Garnish with the basil. Rate it Print