Ingredients
1# tilapia fillets
1/2 cup kalamata olives
1/4 carmalized red onions
1 Tablespoon capers
1/2 cup grape tomatoes
1 T ablespoon butter
1 cup dry white wine
segments of one orange
zest of one lemmon
1/4 teaspoon salt
1/8 teaspoon of fresh garlic, basil, tyme, and rosemarry
Preparation
Melt the butter in a sautee pan and add all the garlic, basil, tyme, rosemarry, tomatoes, carmalized onions, capers, and olives. Sautee for two minutes. Place the tilapia on top of the ingredients in the pan. Add lemon zest, orange segments and wine. Bring all the ingredients to a slow simmer and cover the pan let cook 10 minutes. After 10 minutes un-cover and let cook 5 more minutes, place tilapia on cooked cous-cous and pour sauce over the fish . EAT
