Tilapia With Lemon and Capers |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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From the South Florida Sun-Times, Thursday, September 22, 2005 This is a very light and easy recipe to make that we have really enjoyed time and time again. Depending on the size of the lemon it can become a bit too much lemon for ones taste so adjust accordingly. Ingredients:
14 ounces tilapia fillets, 4 medium fillets |
1/8 cup canola oil |
1 cup low-fat milk |
flour, enough to lightly coat the fillets |
salt and pepper, to taste |
2 -3 tablespoons butter |
1/8 cup capers, drained |
1/8 cup fresh parsley, chopped, adjust to your taste |
1 -2 lemon |
Directions:
1. Peel the lemon removing the inner white membrane, cut into segments and reserve juice.
2. Place enough flour in a zip bag to coat the fillets and season the flour with salt and pepper.
3. Dip the fillets into the milk and into the flour mixture and shake to coat.
4. Remove and shake off any excess flour and repeat with other fillet.
5. Heat enough oil to coat the bottom of a skillet and place fillets in oil.
6. Brown the fillets on both sides turning only once until the fillets flake easily.
7. Remove from skillet to warm serving plates.
8. Drain excess oil from pan, wipe out skillet and add in the butter.
9. Once melted and slightly browned, add in the lemon with juices, capers and parsley.
10. Warm through and spoon over fillets.
11. Serve immediately with some steamed vegetables and a mixed green salad.
12. A very nice light and healthy dinner for 2.
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