Tilapia Etienne

• 2 tomatoes, diced (1 1/2 cups)
• 4 shallots, coarsely chopped (1 cup)
• 1/2 cup dry white wine
• 1/2 teaspoon curry powder
• Sea salt and freshly ground white pepper
• 4 (6-ounce) tilapia fillets
• 4 tablespoons unsalted butter
• Chopped fresh parsley or chives, for garnish

1. Preheat the oven to 350F.
2. Place the tomatoes, shallots, wine, and curry powder in a bowl and add salt and pepper to taste.
3. Stir to combine and then transfer the mixture to an ovenproof platter.
4. Place the tilapia fillets on top and sprinkle salt and pepper over the fish.
5. Cover the platter with aluminum foil and bake for 12 to 15 minutes, or until the fillets are opaque and flake easily when prodded with a fork.
6. Remove the fillets to a serving platter, cover, and set aside.
7. Stir the butter into the cooking liquid to slightly thicken the sauce, and pour the sauce over the fillets.
8. Garnish with the fresh herbs and serve.
9. This dish is a minor twist on the classic Duglere presentation, differing in the addition of curry and herbs.
10. Vidalia onions may be substituted for the shallots.
11. The chef suggests an H.J.
12. Wiemer Dry Riesling for the white wine in the dish, as well as for a nice wine pairing.

tomatoes, shallots, white wine, curry powder, salt, tilapia fillets, unsalted butter, fresh parsley

Taken from www.epicurious.com/recipes/food/views/tilapia-etienne-389014 (may not work)