Sunday, March 16, 2008

Pan-Fried Tilapia with White Wine and Capers

I've fallen behind again...what else is new. The husband and I have had a date weekend...grandma kept the boy starting Friday afternoon through yesterday evening! It was awesome. I didn't cook Friday night or last night, this was our dinner on Thursday. It's a Weight Watchers recipe since we're still trying to each drop a few pounds. I copied it off the WW website before I quit my membership.

Pan-Fried Tilapia with White Wine and Capers
1/4 cup white wine, dry
1/4 cup tomato(es), seeded and chopped
2 Tbsp fresh lemon juice
2 Tbsp capers, drained
1 medium garlic clove(s), minced
1/2 tsp dried basil
1 1/2 pound raw tilapia, four 6-oz pieces
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
1/4 cup all-purpose flour
1 sprays cooking spray
1 Tbsp olive oil
2 Tbsp light butter
2 Tbsp parsley, chopped
1 medium lemon(s), cut in wedges (optional)

Combine first 6 ingredients, stirring well with a whisk; set aside. Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan. Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired. Yield: 4 servings (serving size: 1 fillet and 2 tablespoons sauce).


This was pretty good. I love tilapia because it's a really mild fish, and it's super easy to cook. I liked the sauce for this, but I think next time I'd reduce the amount of capers. The flavor of them kind of overpowered the other components of the sauce. It's one I'd make again. We have tilapia pretty often, so I like to have a good rotation of recipes for it.

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