Painted Door Gallery Tilapia |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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I tried what customers called that fish thing years ago in Oklahoma City. I later learned it was tilapia. Nothing served with it, and it was around $10. Very rich, buttery, but I left craving more. This is what I've come up with, and I believe it is identical to theirs. Fabulous! Ingredients:
4 frozen tilapia fillets, thawed |
1/4 cup broken pecan pieces |
1 tablespoon butter (or extra virgin olive oil) |
1/4 cup unbleached all-purpose flour |
1 tablespoon capers |
liquid, from the capers (brine) |
Directions:
1. In a large skillet (without any oil), toast pecans over medium heat until they begin to brown.
2. Meanwhile dredge fish filets lightly in the flour, shaking off any excess.
3. Once the pecans brown, push them to the outer edges of the skillet and drop butter or oil in center of skillet, stirring around the center to coat the skillet. Place fish filets on buttered area and cook on each side (turn them gently!) about 3 minutes or until lightly browned.
4. Remove from heat and spoon capers over filets and pour a little brine from the capers on each. Transfer each filet to warm plate and top with toasted pecan pieces.
5. Serve with salad, good bread, and maybe boiled new potatoes coated with kosher salt.
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