February 2, 2011 by blackbirdideas
I don’t think that I even explained my Goal Setting Time post from yesterday (seen here). I decided that I need to get a grip (again) on my spending. Uh. I hate it. I wish that I just had mizillions of dollars and could just willy-nilly at the grocery store. Well, I have been willy-nillying at the grocery store, hence my current state.
My goal was to spend $50 on ingredients at the grocery store for the week. And I hit it just below at $49. Way to cut it close, Natalie. I got ingredients for breakfast, lunch, and dinner for Monday through Thursday for $49. Go me.
Up first was a classic: Tilapia with Lemon Caper Sauce. One of my favorite restaurants in Dunwoody, GA served a similar dish. When I first got into cooking, I made this allllll the time. It has a special place in my heart (cheesy). Its super simple and almost impossible to mess up…. but I still managed. Don’t worry. I’ll warn you before it happens.
Here is what you need:
Lets start with the Lemon Caper sauce. I am a sauce-sucker. That sounds gross. I am a sucker for sauce. Much better. You know how much I love lemon + capers. Remember Veal Piccata? Remember Chicken Piccata? Mmm… there is nothing better.
First add 1/4 c. chicken broth to a small sauce pot.
Then add 4 tbls capers (I go a little nuts and add more. I’m crazy. I know).
Squeeze a whole lemon into the small sauce pot.
And then add 2 tablespoons of margarine. You could use butter. I have just always used margarine for this…. and come to think of it only this recipe. This is where I made my mistake. If you look at the picture that looks like waaaay more than 2 tablespoons. It is. It’s 4. Uh. You can always add more later if you think 2 just isn’t quite enough. But, to me, 4 is overload. So I had to double the rest of the sauce… nightmare.
Then add in 2 tablespoons of flour.
And whisk all together over medium to medium high heat. Let sauce simmer on low while you do the rest of the work.
Add a heap of flour to a bowl and stir in salt and pepper. I like Kosher salt. It’s special.
Heat up 3 tablespoons of olive oil in a pan (you can add a little pad of butter to it as well if you want)
Dredge filets of Tilapia in the flour, salt, and pepper mixture…
And add to the hot oil.
Then, that easily, the fish is ready. So simple. I like mine over a bed of sauteed spinach and usually I have it with mashed potatoes, but…. I already had these Yukon tatoes at my house so it made sense to try to save a few bones.
Oops. I almost forgot the most important part! Pour the lemon caper sauce over your fish (and get a little on the spinach) and enjoy!
Its a quick, easy meal, that just has a little bit of “special” to it. Definitely a forever favorite.
On a side note, thank the Lord that ol’ Punxsutawney Phil did not see his shadow today. I am going crazy with all this cold weather!!!! Come on spring. Let’s do this.
• 2 Tilapia fillets
• 1/4 cup chicken broth
• 4 teaspoons drained capers
• 1 lemon juiced
• 2 tablespoons margarine
• 2 tablespoons flour and a heap for dredging
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2-3 teaspoons olive oil
In a small saucepan over low heat combine broth, capers, lemon juice, margarine and 2 tablespoons of flour. Simmer sauce.
In a shallow dish season a heap of flour with salt and pepper. Set aside.
Rinse fillets and pat dry with paper towels. Dredge fish in flour mixture to coat all surfaces.
Heat 2 teaspoons in a frying pan over medium-high heat.
When oil is hot, cook fish until lightly browned on bottom about 2 to 3 minutes, turn fish and cook 2 to 3 minutes more until fish flakes with a fork.
Pour sauce over fish and serve.