Thursday, May 17, 2012

Tilapia with cream and capers

We were all in France recently and Janice's cousins made a delicious monkfish with a green peppercorn cream sauce.  Canned 'fresh' green peppercorns aren't too easy to find around here (we brought some back from France) so I've been playing around with substitutions--capers are fine.  I've also been playing around with a variety of other fish for this recently and just tried tilapia the other night for a party.  THIS IS MY NEW FAVORITE WAY TO PREPARE TILPIA--IT IS DELICIOUS.

4 or 5 tilapia fillets, cut into 1.5" lengths, lightly dusted in seasoned flour (flour, pepper, and perhaps some salt)
2 Tbs butter
2 Tbs olive oil
8 oz heavy cream
2-3 Tbs capers
extra pepper to taste

Melt the butter in the olive oil over medium-high heat.  Lightly fry the dusted tilapia fillets for about 5 min until they just begin to brown (do not overcook).  Turn down the heat to medium.  Add the cream and fold in the capers.  Cook just until the cream is about to boil.  Remove from heat and serve immediately (crack extra pepper on top if you wish).  Can be served alone or on rice. 

Too many calories, a heap of cholesterol, and wonderful memories of France!   YUM!

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