Tilapia with Cream Caper Sauce

Alright, so that title is kind of a lie. There's no cream in this. There's butter, and there's milk, but no cream. It'd be better if you used cream, but I didn't have any. Either way, this cooks up in about 10 minutes, which makes it perfect for a weeknight meal. I served it with this salad and these eggplants (we used the eggplants to mop up extra sauce), and it was a filling and diverse meal that we really were excited about. Hope you enjoy!

2 tilapia filets
2 tablespoons each: butter, olive oil
salt and pepper to taste
2 tablespoons capers (people who aren't caper freaks like me should use less)
1 tablespoon milk or cream
1/2 teaspoon Wondra flour
2-3 tablespoons lemon juice

Heat butter and oil together over medium heat. Season both sides of the fish liberally with salt and pepper. Put in the pan, and cook for 3 minutes. Flip over and cook 2 minutes more. Remove fish to plates, then add capers and lemon juice to the fat that remains in the pan. Scrape up the fish bits and reduce a little, then add Wondra flour and milk. Reduce until thick-ish. Pour sauce over fish. Serves 2.

Comments

  1. Mary Bergfeld11:17 AM

    Allie, this really sounds terrific. Don't you love to cook with Wondra? It makes life really easy.

    ReplyDelete
  2. Allie9:46 PM

    I really do love Wondra, though I so often forget I even have it!

    ReplyDelete

Post a Comment

Popular posts from this blog

Gems, Lovely Gems

Image
I actually have a bit more homework than I anticipated, so today I just want to tell you guys about gems. It appears that no one really knows what gems are anymore, but back in the 1800s they were a popular, if heavy, treat. So much so, that many pioneers even found room in their wagons to bring a gem pan. By the early 1900s, gems had fallen out of favour and most people just went with muffins. It's a sad, sad thing, really. Traditionally, gem pans were made from cast iron. You can still find beautiful, old cast iron pans on eBay. In fact, aside from scouring antique shops hopefully (and often fruitlessly), eBay is the only place I know that routinely "carries" them. You can find a proper gem pan for as little as US$5, and I've seen them as much as US$300. You just never really know. My advice, however, is to find one that's shallow, made in the mid-1800s (this is when the pans were really in their prime, quality-wise), and in extremely poor condition. I say to fi
Read more

Lentil, Chick Pea and Eggplant Boil

Image
Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe
Read more

Bergamot Curd

Image
As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
Read more