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A light and tangy fish that could solve world peace — or just make a memorable meal

By Brenda Stanley

For the Deseret News

Published: Friday, Aug. 31 2012 2:16 p.m. MDT

Belle's Lemon Caper Tilapia.

Brenda Stanley

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We have friends who are from England and a couple weeks ago they came out for a visit. It is wonderful to compare our lives and see how different and similar we all are.

Food is something that is talked about a lot. Most food in England is pretty bland, so they are always commenting on my use of spice and my penchant for sweets. For them, fruit is considered dessert — and not even dipped in chocolate. It’s horrifying. However, equally horrifying to our England friends is our custom of (insert English accent here) “placing your little children on big sheep and sending them running out into the arena.” Nope, mutton bustin’ at the rodeo wasn’t a big hit with the Brits.

One thing that was, however, a big hit was my Lemon Caper Tilapia. It is a very light and flavorful dish with a wonderful tanginess. I like using tilapia because it has a mild flavor and more hearty texture than some of the other mild white fish like Orange Roughy or Sole. And I love to use capers in my cooking. They are a berry from the juniper bush that is marinated. They are very flavorful, so you only need to use a few.

*****

BELLE'S LEMON CAPER TILAPIA

4 large tilapia fillets

1 teaspoon salt

1/2 teaspoon pepper

1 cup all-purpose flour

2 tablespoons olive oil

2 tablespoons butter, divided

3/4 cup white wine or chicken broth

2 green onions, chopped

1 teaspoon lemon zest

2 tablespoon fresh lemon juice

1 tablespoon capers

parsley leaves or chopped parsley

Dry the fillets with paper towels and sprinkle both sides with salt and pepper. Coat both sides lightly in the flour. Heat the olive oil and 1 tablespoon of the butter over medium-heat until the butter sizzles. Fry the fillets until lightly browned on both sides (about 2-3 minutes per side). Remove the fish from the pan and keep warm.

Raise the heat to medium-high and add the wine or broth to the pan, stirring up any browned bits of flour. Add the green onions and lemon zest and cook for 1-2 minutes until softened.

Stir in the lemon juice and capers and cook 1 minute. Turn off the heat and stir in the remaining tablespoon of butter. Spoon the sauce over the fish and sprinkle with parsley.

Brenda Stanley is the mother of five children, including two sets of

twins, and a grandmother of three. She is a cookbook author and

novelist. Her website is at talesofthedinnerbelle.com.

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