Saturday, January 23, 2010

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.

2 comments:

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

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

    ReplyDelete