Tilapia is a mild-flavored, firm-fleshed whitefish. It can be rather bland. Perk up tilapia fish with spices and a tangy wine reduction lime caper sauce. If you cannot find tilapia, most other whitefish fillets will work as well such as catfish, trout, and snapper.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dill weed
- 1 tsp lemon pepper
- 1/4 cup grated Parmesan cheese
- 2 tsp mayonnaise
- 6 boneless tilapia fillets
- Salt to taste
- Sweet Hungarian paprika
- 1 Tbsp olive oil
- 2 Tbsp butter, divided use
- 1 cup white wine
- Juice of half a lime
- 1 Tbsp small capers
- Chopped parsley and lime slices for garnish
Preparation:
Combine garlic powder, onion powder, dill weed, lemon pepper, and Parmesan cheese.
Using half of the mayonnaise, brush one side of each tilapia fillet. Sprinkle with half of the spice mixture, then sprinkle lightly with paprika. Turn fillets over and repeat using the remainder of the mayonnaise and spice mixture.
Heat a large heavy skillet over medium heat until very hot, but not smoking. Add the olive oil and 1 tablespoon of the butter. Swirl to coat the bottom of the pan. Quickly fry tilapia on both sides until golden, turning only once. Remove fish to a platter and keep warm.
Carefully pour the wine into the hot pan. Boil for one minute, stirring to scrape up any browned bits from the bottom of the pan. Add lime juice and continue cooking over medium heat until sauce becomes syrupy and reduced to about 1/4 cup. Whisk in remaining 1 tablespoon of butter and capers.
Spoon sauce over warm tilapia and garnish with chopped parsley and lime slices.
Yield: 6 servings
Note: If you cannot find tilapia, most other whitefish fillets will work as well such as catfish, trout, and snapper.
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
Using half of the mayonnaise, brush one side of each tilapia fillet. Sprinkle with half of the spice mixture, then sprinkle lightly with paprika. Turn fillets over and repeat using the remainder of the mayonnaise and spice mixture.
Heat a large heavy skillet over medium heat until very hot, but not smoking. Add the olive oil and 1 tablespoon of the butter. Swirl to coat the bottom of the pan. Quickly fry tilapia on both sides until golden, turning only once. Remove fish to a platter and keep warm.
Carefully pour the wine into the hot pan. Boil for one minute, stirring to scrape up any browned bits from the bottom of the pan. Add lime juice and continue cooking over medium heat until sauce becomes syrupy and reduced to about 1/4 cup. Whisk in remaining 1 tablespoon of butter and capers.
Spoon sauce over warm tilapia and garnish with chopped parsley and lime slices.
Yield: 6 servings
Note: If you cannot find tilapia, most other whitefish fillets will work as well such as catfish, trout, and snapper.
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
