PAN-SEARED TILAPIA WITH LEMON CAPER CREAM SAUCE
Print RecipeIngredients
- TILAPIA INGREDIENTS - 4 tilapia fillets
- TILAPIA INGREDIENTS - Old Bay Seasoning
- TILAPIA INGREDIENTS - Salt and black pepper
- LEMON CAPER CREAM SAUCE INGREDIENTS - 1 cup vegetable broth
- LEMON CAPER CREAM SAUCE INGREDIENTS - ¼ cup heavy cream
- LEMON CAPER CREAM SAUCE INGREDIENTS - 2 shallots, minced
- LEMON CAPER CREAM SAUCE INGREDIENTS - 1 tablespoon capers, drained
- LEMON CAPER CREAM SAUCE INGREDIENTS - 2 tablespoons butter
- LEMON CAPER CREAM SAUCE INGREDIENTS - 2 tablespoons extra-virgin olive oil
- LEMON CAPER CREAM SAUCE INGREDIENTS - 1 tablespoon all-purpose flour
- LEMON CAPER CREAM SAUCE INGREDIENTS - 1 tablespoon lemon juice
- LEMON CAPER CREAM SAUCE INGREDIENTS - 1 large lemon, zest
- LEMON CAPER CREAM SAUCE INGREDIENTS - 1 clove of garlic, squeezed through garlic press
- LEMON CAPER CREAM SAUCE INGREDIENTS - 1 tablespoon fresh parsley, minced
- LEMON CAPER CREAM SAUCE INGREDIENTS - ¼ teaspoon salt
- LEMON CAPER CREAM SAUCE INGREDIENTS - ¼ teaspoon black pepper
Instructions
Season both sides of fish with Old Bay Seasoning, salt and pepper. Preheat a large non-stick skillet over medium heat. Add olive oil. Place 2 fish fillets in hot skillet. Cook fish for 4 minutes. Flip and cook 3 more minutes. Remove and repeat with remaining fish. Keep fish warm by covering with aluminum foil. In same pan (fish removed) on medium heat, begin to make sauce. Add butter, minced shallots and garlic for 3 minutes, until soft. Add capers and lemon zest, stir. Sprinkle flour over shallots and garlic mixture. Stir until flour is evenly absorbed. Slowly pour vegetable broth, stir. Add lemon juice, stir. After everything is mixed well, add salt, pepper, parsley and heavy cream, stir. Return fish to skillet and spoon sauce over top before serving.
