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Season Tilapia to taste with black pepper and salt.
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In a large skillet over medium heat, warm olive oil. Sauté tilapia until translucent. Remove tilapia from the skillet and set aside.
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Add onions and truffle butter to skillet. Caramelize the onions. Add spinach, capers, peppers, and olives. Splash with Marsala. Add Balsamic cream.
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Cook until spinach has wilted and mixture is well combined. Return tilapia to the skillet. Warm through and transfer to a serving platter.