My family loves fish and seafood, and the girls really like Tilapia. It’s a safe fish to serve because it is mild and easy to prepare. Personally, I think Tilapia can use a little extra flavor so I prepare it with a little caper sauce. If you don’t like capers, push ’em aside like my kids, but enjoy the sauce!
I have written this recipe for 4 servings, but it is easily adjusted. The sauce is more than enough for 2 fillets and can be stretched if you need to make up to 6. No need for any fancy math.
Ingredients – the only out of the ordinary ingredient would be the capers.
Capers are the small, round, dark green pickled unripened buds that are used primarily in Mediterranean cooking. You see them most often in chicken and veal piccatas.
Tilapia dredged in flour with salt and pepper.
Sauté fillets in butter and / or oil for 3 minutes on each side. Remove to a warm platter while preparing the sauce.
Add the wine / broth to the same pan and simmer for several minutes until sauce reduces by about 1/3 and thickens. Turn down the heat and add the butter and capers. Stir until the butter is completely melted.
Pour the sauce over the cooked fish. Serve immediately.
Yummy.Â
Sautéed Tilapia with Caper Sauce Serves 4 4 Tilapia fillets Sauce: Mix the flour with salt and pepper to taste. Dredge the fish fillets in the flour and shake off any excess. Melt and heat the butter in a skillet large enough to sauté the fish without crowding. Add the fillets and sauté until lightly browned, about 3 minutes, and turn over. Finish cooking for about another 2 or 3 minutes. Remove the fillets to a warm platter while preparing the sauce. In the same skillet, add the white wine or broth. Cook and stir over high heat until the liquid is reduced by about one third. The reduction will become slightly thickened. The will take about 3 or 4 minutes. Reduce the heat, add the butter and capers, and stir until the butter is melted. Pour over the fish fillets and serve immediately.
1/2 cup all-purpose flour
Salt to taste
Pepper to taste
4 TB butter, oil or a combination
1 cup dry white wine or chicken broth
1 TB butter
2 TB capers
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