I don't know about you but I frequently have, stored up in my mind, all sorts of meals I want to make, ingredients I want to use and flavors I want to taste. This delicate, lightly sauce Tilapia is just one of those dishes. The combination of butter, white wine, lemon juice and briny capers are absolutely perfect with this mild fish. Paired with my summer favorite of tomatoes, basil garlic, balsamic vinegar, olive oil and toasted sourdough bread cubes, I almost convinced myself I was sitting at an intimate table in a quaint family owned bistro, perched precariously atop a rocky hillside, overlooking the Mediterranean Sea and enjoying a crisp glass of perfectly chilled white wine. If only....
Tilapia with Pan Sauce
Tilapia fillets
flour
butter
olive oil
juice of 1/2 lemon
white wine
capers
salt
pepper
Heat a large skillet with a little butter and olive oil over medium heat. Lightly coat both sides of each of the fish fillets with flour, shaking of any excess. Season with salt and pepper. Place each fillet in the pan and saute on both sides for just about 2 minutes or until fish is just short of cooked through. Add capers, white wine and lemon juice and let the fish cooking in the sauce while it reduces just a bit. When fish has finished cooking, remove to a plate, turn off the heat and whisk a tablespoon of butter into the sauce. Pour over fish and serve hot with an extra flourish of lemon.
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