Thursday, March 17, 2011

Pan fried tilapia with lemon butter caper sauce

It's difficult to believe that I haven't posted anything with Tilapia yet. Sometimes referred to as aquatic chicken, Tilapia has become almost ubiquitous in the market. I'll give it this, it is inexpensive, cooks quickly, but is pretty bland. It is however a staple in our house for a quick weeknight dinner.

The sauce is the star here, tart and rich, with a little bite from the capers.

The lemon juice and butter are in equal proportions, capers in half that amount

2 Tbs Butter
2 Tbs Lemon juice
1 Tbs Capers Drained
5 Tilapia fillets
1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
2-3 tbs oil
Splash of stock (if needed)

Combine butter, lemon juice and capers in a small sauce pan over low heat.

Preheat a pan over medium heat with the oil.

Combine the flour, salt and pepper in a shallow dish.,

Dredge the fish in the flour mixture, shaking of excess.

Pan fry the fish until lightly browned (about 3-4 minutes per side). If needed place in a warm oven until they are all done.

Plate the fish, spoon the lemon butter caper sauce over the top, and enjoy.

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener
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  1. Not one that appeals to me, I'm afraid - simply because I don't eat any fish or seafood.

  2. you have one lucky wife, this and all of your dishes look MORE than delicious!

  3. Thank you so much Juanita! I assure you, I am the lucky one!


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