Italian

Talipia with capers and olives is for Dinner.

Talipia with capers and olives takes 10 minutes to prepare.

Talipia with capers and olives takes 15 minutes to cook.

Talipia with capers and olives makes 4 servings.

The ingredients for Talipia with capers and olives are:

Talipia, Four- 4 oz. filets
Olive Oil, 1 tsp
Onions, raw, 1 cup, chopped
Black Olives, Kalamata, pitted, 1/2 cup chopped
Del Monte Diced Tomatoes, No Salt Added, 1 can
White Wine, 4 fl oz
Capers, canned, 2 tbsp, drained
1/4 t hot pepper flakes
Spinach, fresh, 2 cup

Here is how you make Talipia with capers and olives:

Pan fry the talipia (or any other fish) filets in 1t of EVOO until done. Place on serving platter. While fish is cooking, chop 1/2 medium onion. After removing fish, saute onion in remaining oil in same pan for 5 minutes, until carmelized. Add 1/2 cup wine, let reduce for 2 minutes. Add 1/c chopped black kalamata olives, 1/4t hot pepper flakes, the UNDRAINED can of diced tomatoes, 2T capers. Simmer for 3 minutes, add 2 cups chopped spinach leaves, simmer until spinach is wilted. Top fish with saute mixture. Serves 4. Serve with brown rice or quinoa or orzo. Number of Servings: 4Recipe submitted by SparkPeople user LESLIELITE.

The nutritional information for Talipia with capers and olives is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 197.8

• Total Fat: 4.6 g
• Cholesterol: 56.0 mg
• Sodium: 367.1 mg
• Total Carbs: 11.3 g
• Dietary Fiber: 3.6 g
• Protein: 24.9 g

Talipia with capers and olives is Italian cuisine.