Boyer's Catering: Talapia Puttanesca & Caponata
By: Eyewitness News
Updated: February 18, 2013
Bob Boyer from Boyer's Catering in Wyoming makes a couple of dishes
perfect for a Friday in lent: Talapia Puttanesca and Caponata.
Call for more information: (570)693-1864
Talapia Puttanesca:
1 lb. skinless talapia fillets (fresh or frozen)
1 medium red onion, chopped or cut into wedges
2 tbsp. olive oil
4 cloves chopped garlic
1 28 oz. can diced tomatoes
3 tsp. dried oregano
1/2 tsp. crushed red pepper (add less if you prefer less spicey)
1/2 cup pitted kalamata olives
2 tbsp. capers, drained (optional, but recommended)
salt to taste
chopped fresh flat-leaf parsley to garnish
Caponata:
1 eggplant, chopped
1 onion, chopped
1 green pepper, chopped
1 28 oz. can crushed tomato
1/2 cup green olives, chopped
3 cloves garlic
1/3 cup olive oil
1/3 cup red wine vinegar
1 tsp salt
3 tbsp. sugar
1/2 tbsp. dried oregano
1/2 tbsp. dried basil
1 tbsp. capers
Call for more information: (570)693-1864
Talapia Puttanesca:
1 lb. skinless talapia fillets (fresh or frozen)
1 medium red onion, chopped or cut into wedges
2 tbsp. olive oil
4 cloves chopped garlic
1 28 oz. can diced tomatoes
3 tsp. dried oregano
1/2 tsp. crushed red pepper (add less if you prefer less spicey)
1/2 cup pitted kalamata olives
2 tbsp. capers, drained (optional, but recommended)
salt to taste
chopped fresh flat-leaf parsley to garnish
Caponata:
1 eggplant, chopped
1 onion, chopped
1 green pepper, chopped
1 28 oz. can crushed tomato
1/2 cup green olives, chopped
3 cloves garlic
1/3 cup olive oil
1/3 cup red wine vinegar
1 tsp salt
3 tbsp. sugar
1/2 tbsp. dried oregano
1/2 tbsp. dried basil
1 tbsp. capers
