Tilapia (St. Peter's Fish) with Caper-Parsley Sauce

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Adapted from a Real Simple recipe. Original recipe called for 1c wine, but my kids thought the taste of the wine was overbearing, so I substituted vegetable broth for 1/2 c wine

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Dietary guidance: n g 

Tags: main · seafood ·

Ingredients

4 Tilapia (St. Peter's fish) filets
4 1/2 T cold unsalted butter
1/2 c dry white wine
1/2 c vegetable broth
1 T freshly-squeezed lemon juice (1/2 lemon)
2 T capers
1/4 c chopped fresh Italian (flat-leaf) parsley
kosher salt and fresh-ground pepper

Method

Lightly season the filets with salt and pepper. Melt 1 1/2 T of butter in a skillet, and cook the filets in batches until cooked through, about 2-3 minutes per side, adding more butter if needed. Transfer to a plate and tent with foil to keep warm.

Add the wine, broth, and lemon juice to the skillet and reduce by half, about 2-3 minutes. Remove from heat and whisk in 3 T of cold butter, then stir in the parsley and capers. Serve sauce over the filets.

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