Wednesday, February 3, 2010

Crispy Tilapia with Lemon Caper Sauce

I made this last night for dinner, it was REALLY good, however, the capers added a lot of "zing" to the sauce, so you may want to just sprinkle them on top of your dish after serving.

2 Tilapia Fillets
Flour for dredging
1 egg + 2 tsp. water
Fresh seasoned bread crumbs (I just use my favorite herb bread)
Salt and Pepper
Olive Oil
3/4 cup chicken or veggie broth
1/4 cup fresh squeezed lemon juice
1 1/2 Tbsp. Butter
1-2 Tbsp bottled Capers, drained

Get everything ready to coat the fish.  Sprinkle both sides of fish with salt and pepper.  Have a dish ready with flour, one ready with beaten egg and water, one dish with bread crumbs.

Drizzle just a enough olive oil in a large skillet to coat the bottom, turn it on med to get it warming up.
Dredge fish in flour, coating both sides, shake off excess.

Dip fish into egg wash (both sides), allow excess to drip off.

Coat fish in bread crumbs and pat into place.  Turn up heat just a tad bit, so fish will fry nicely, but not so it browns too has to be able to cook through and not burn.

Place fish in skillet and cook on both sides until fish flakes easily (about 3 minutes each side).

A nice golden brown...

Remove from pan and keep warm (I had a plate warming in the oven and kept them in there, don't cover or the crust will become moist.

Add broth and lemon juice to pan, scrap up bits of crusty stuff and bring to a slow boil.  Cook until reduced to about 1/2 cup (3 minutes).

Turn heat to low and whisk in butter until slightly thickened.

Remove from heat and stir in capers (or just sprinkle them on the served dish).

Plate your fish, drizzle with sauce, sprinkle capers and Voila!  Dinner is served!

I served this with a simple spinach salad.

Now, whip out that wooden spoon and get cookin!

1 comment:

Rebecca D said...

I linked up your cream puffs in my "Five Favorites Friday"... I hope this is ok...if not, just let me know.

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