August 21, 2013
Recipe Redo: Lemon Caper Tilapia
This recipe was originally posted in December of 2011. From time to time, I am going to go back and redo some of the recipes that I made back when I didn't really know what I was doing. I still am not the best photographer, but I can at least make it look like something you might want to put in your mouth.
Originally, I thickened this recipe with cornstarch, but I remade it using butter, and the results were a lot better. So while this has more fat than the original posted recipe, I think it is worth it.
This dish is so light and flavorful and is definitely one of my favorites. It is satisfying enough to keep you full for a while, but does not weigh you down. I like to serve it with rice and spinach and spoon some of the lemon juice over both of them.
Lemon Caper Tilapia
Adapted from Cooking Light
Makes 2 servings, serving size 1 piece of fish and sauce
3/4 cup fat free, low sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained (feel free to adjust)
1 teaspoon olive oil
1 teaspoon butter
2 tilapia fillets (about 8 oz)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all purpose flour
2 teaspoons butter
1. Combine chicken broth, lemon juice and capers; set aside.
2. Melt olive oil and butter in a large skillet; while that is heating, sprinkle tilapia with salt and pepper. In a small dish, sprinkle flour and dredge tilapia through, shaking off excess.
3. When olive oil and butter is very hot, place tilapia in the skillet and cook about 3 minutes on each side, or until the fish flakes easily with a fork.
4. Remove tilapia and add broth mixture to the pan, scraping up the browned bits. Bring mixture to a boil and cook until reduced down to about 1/2 cup, about 3-4 minutes. Whisk in remaining two teaspoons of butter and cook until thickened slightly. Remove from heat. To serve, drizzle lemon sauce over tilapia.