Monday, April 4, 2011

Lemon Caper Tilapia

This was the first meal in a very long time that Quinn ate completely...and wanted seconds. I'm sure it was just a fluke, as he's nearly 2 1/2 and all about controlling his own deal, but I was happy.

I served this tilapia with some orzo (8oz cooked in 2 cups stock + 1 cup water with 2 cloves of garlic and finished with a bit of olive oil and some lemon zest) and sweet potatoes (microwaved 2 sweet potatoes, scooped out the flesh, and served with a bit of cinnamon sugar on top - that was at Quinn's request).

Lemon Caper Tilapia

3 tblsp butter
1 tblsp vegetable oil
3 tilapia fillets
Salt & pepper
3/4 cup chicken stock
Juice of 3 lemons (just over 1/4 cup?)
1 tsp capers

Heat saucepan on med-high heat and melt 1 tblsp of the butter and vegetable oil. Meanwhile, season tilapia with salt and pepper and dredge lightly in flour. Cook fish, flipping once, until fish is flaky and done.

While fish is cooking, in a small bowl, whisk chicken stock, lemon juice, and capers.

Remove fish carefully to a plate and add lemon chicken stock to hot pan, scraping up the bits, and reduce for about 5 minutes. Add remaining 2 tblsp cold butter, bit by bit, whisking to emulsify. This will create a creamy sauce.

Plate fish and pour sauce overtop.

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