This is the time of year when lots of people are eating fish on Fridays. Fish is one of those things that many hesitate to cook at home due to a fear of cooking fish and the smell of fish permeating the house for days. Grilling fish outside in warmer weather is easy & it keeps the fishy smell out of the house, but that isn’t helpful right now in parts of the country. Fortunately, we do have a suggestion.
Tilapia is probably the oldest farm raised fish in the world and it has grown in popularity to become the fourth most popular type of fish sold in the US. Its popularity is due to its mild flavored white flesh, its versatility in preparation, its year round availability and its low cost. Tilapia is low in calories & high in protein and a good source of the heart healthy omega-3 fatty acids. It readily takes on the flavors of the ingredients used to prepare it, so there is little “fishy” taste and lots of flavor.
Capers, the salty, pea-sized dark green things, are actually pickled flower buds. They are picked by hand from a shrub-like bush then dried & salted or brined. They too have been eaten since ancient times. When using them in recipes, it’s a good idea to rinse them first, to remove the excess salt or brine.
Tilapia with Caper-Parsley Sauce
Tilapia with Caper-Parsley Sauce (adapted from realsimple.com) Total Time: 45 minutes Serves 4
Ingredients:
- 4 6-ounce tilapia fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 1/2 tablespoons cold unsalted butter
- 1 cup dry white wine
- 2 tablespoons capers
- 1/4 cup chopped fresh parsley
Directions:
Season the tilapia with the salt and pepper. Heat 1½ tablespoons of the butter in a large nonstick skillet over medium-high heat.
Add more butter if needed when cooking the second side of the fillets.
Cook the tilapia in batches until it is cooked through, about 2 to 3 minutes per side, adding more of the butter to the pan if necessary to prevent sticking. Transfer the tilapia to a plate and tent it with foil to keep it warm.
The fish will be flaky & lightly browned when done.
Add the wine to the skillet and cook over medium-high heat until it is reduced by half, 2 to 3 minutes. Remove the pan from the heat and whisk in the remaining butter, the capers and the parsley.
The sauce is made with some white wine and butter.
Serve the tilapia with the sauce.
An easy, yet elegant, fish dish!
This fish dish isn’t intimidating! ~Linda
Tilapia with Caper-Parsley Sauce (adapted from realsimple.com) Total Time: 45 minutes Serves 4
Ingredients:
- 4 6-ounce tilapia fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 1/2 tablespoons cold unsalted butter
- 1 cup dry white wine
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley
Directions:
Season the tilapia with the salt and pepper. Heat 1½ tablespoons of the butter in a large nonstick skillet over medium-high heat. Cook the tilapia in batches until it is cooked through, about 2 to 3 minutes per side, adding more of the butter to the pan if necessary to prevent sticking. Transfer the tilapia to a plate and tent it with foil to keep it warm.
Add the wine to the skillet and cook over medium-high heat until it is reduced by half, 2 to 3 minutes. Remove the pan from the heat and whisk in the remaining butter, the capers and the parsley. Serve the tilapia with the sauce.