When I make Veal Scallopini, the lemon caper butter sauce is usually my favorite part. I was visiting my parents and my dad came home with some tilapia to grill for dinner. I needed to come up with a sauce on the spot based on what they had in the house - lemon caper butter it was! We grilled some brussels sprouts to go along with the fish.
Ingredients:
Ingredients:
2 tilapia filets
salt and pepper
1 tablespoon olive oil
2 tablespoons capers
1/4 cup white wine
2 tablespoons lemon juice
3 tablespoons butter
Preparation:
1. Heat grill to medium. Season fish with salt and pepper. Grill tilapia, about 3-5 minutes per side.
2. Heat 1 tablespoon olive oil in a skillet.
3. Add the capers to the skillet and let them sizzle for about 30 seconds. Add the white wine. Cook until the wine is reduced by at least half, about 2 minutes.
4. Add the lemon juice and stir to combine. Swirl in the butter, to make a sauce.
5. Drizzle some of the sauce over each piece of fish. Serve immediately.
Ingredients:
Ingredients:
2 tilapia filets
salt and pepper
1 tablespoon olive oil
2 tablespoons capers
1/4 cup white wine
2 tablespoons lemon juice
3 tablespoons butter
Preparation:
1. Heat grill to medium. Season fish with salt and pepper. Grill tilapia, about 3-5 minutes per side.
2. Heat 1 tablespoon olive oil in a skillet.
3. Add the capers to the skillet and let them sizzle for about 30 seconds. Add the white wine. Cook until the wine is reduced by at least half, about 2 minutes.
4. Add the lemon juice and stir to combine. Swirl in the butter, to make a sauce.
5. Drizzle some of the sauce over each piece of fish. Serve immediately.