Thursday, February 21, 2013

Lemon, caper, tilapia

As I've regularly written, tilapia is one of those fish that you should probably eat if you care about sustainable fishers.  Moreover, it's one of the few fishes that are probably properly labeled (see previous blog post).  I've been playing around with this recipe for a while and I think I've finally nailed it.  It's now one of my favorite ways to add some serious flavor to tilapia.

1 cup flour
2 Tbs pepper
6 tilapia fillets
3 or 4 Tbs olive oil
3 or 4 Tbs butter

1 cup meyer lemon juice
3 or 4 Tbs capers (drained)

Mix the flour and pepper together and roll the tilapia fillets through it until they're lightly breaded.  In a large skillet, heat the olive oil and half the butter and lightly fry the tilapia fillets.  Turn after about 3-4 minutes or so.  When cooked through (6-8 min depending on thickness), remove from heat and blot to remove extra oil and keep in a warm place.

Place the remaining butter, fresh squeezed meyer lemon juice and capers into the frying pan and heat to a boil. While stirring, reduce heat and reduce the volume of the sauce for about 3-5 minutes.  You can add a little corn starch to thicken it a bit if you wish.

Plate the tilapia with rice and pour the luscious sauce over the tilapia and rice.  Enjoy!

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