TILAPIA WITH LEMON CAPER SAUCE

By jarren

Ingredients

• 1/3 cup dry white wine
• 1/3 cup chicken broth
• 1 tsp grated lemon zest
• 1 tbsp freshly squeezed lemon juice
• 1 tsp dried fines herbes or oregano
• 1 tbsp small capers, rinsed
• 1 clove garlic, minced
• 1/4 cup flour
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 1/4 lbs tilapia fillets
• 1 tbsp olive oil (approx.)
• 1 tbsp butter (approx.)

Details

Servings 4

Preparation

Step 1

In a glass measuring cup, combine wine, chicken broth, lemon zest, lemon juice, fines herbes, capers and garlic. On a large plate, combine flour, salt and pepper. Pat fish dry with paper towels. Lightly dredge in seasoned flour, shaking off excess. Discard excess flour mixture. In large non-stick skillet, heat 1 1/2 tsp each oil and butter over medium-high heat until foamy. Cook fish, in two bathes, for 1 to 2 minutes per side or until lightly browned and fish flakes when tested with a fork, adding more oil and butter as needed between batches. Transfer fish to a serving plate an keep warm. Reduce heat to medium and add wine mixture to skillet. Cook, stirring, for about 2 minutes or until sauce is reduced and slightly thickened. Pour over fish and serve immediately.