August 25, 2010

Tilapia With Lemon and Capers

4-6 Tilapia Fillets
3 large lemons
2 c. milk
1 c. flour
6 Tbls peanut oil
5 Tbls. unsalted butter
1/4 c. dried capers
2 Tbls. fresh chopped parsley

Peel lemons removing inner white membrane. Cut into segments and dice. Season flour with salt and pepper. Dip fillets in milk and coat with flour. Heat oil in large skillet, sauté fillets, brown on both sides for 4 to 5 minutes. Transfer to serving dish, keep warm. Wipe out skillet, add butter, brown slightly. Stir in lemons and capers and parsley, spoon over fish. Makes 4 servings.

Pan-Fried Tilapia

4-6 Tilapia fillets
3 Tbls. flour
4 Tbls. peanut oil
4 Tbls. butter
1 lemon juiced
1 Tbls. finely chopped parsley
salt and pepper to taste

Season Tilapia with salt and pepper. Dust portions lightly with flour. Sauté the fish in peanut oil until they are nicely browned and cooked all the way through (about 2-3 minutes per side). When done, remove Tilapia, drain oil, add lemon juice, butter and parsley. Whisk to blend. Pour over Tilapia and serve. Makes 4 servings.

Baked Tilapia with Tomatoes & Olives

  • 6 Tilapia fillets
  • 1/4 cup extra-virgin olive oil
  • 4 sprigs of fresh thyme
  • 3 tomatoes, peeled, seeded and chopped
  • 1/2 cup coarsely chopped green olives
  • 1/4 tsp. dried hot red pepper flakes
  • 2 garlic cloves, minced
  • 1/2 cup finely chopped red onion
  • 1 T. fresh lime juice

  1. Preheat the oven to 400 degrees.
  2. Lightly oil a shallow baking dish large enough to hold the fillets in one layer.
  3. In a bowl stir together the oil, the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice.
  4. In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them.
  5. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.
Serves: 6
Recipe from Rebecca Radnor and the American Tilapia Association