- 4
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.)
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.