Tilapia with Lemon Caper Sauce


Hi.

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.

After 2 minutes or so, flip the filets over and let the other side pan-fry.

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.

[youtube=http://www.youtube.com/watch?v=yPCrp7qW0SY&w=640&h=390]

Ingredients
• 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

Directions
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.

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