Recipe Monday - Tilapia with White Wine Caper Sauce

If you've got a family that doesn't like fish, here's a fish dish for you. The tilapia has a mild taste to begin with, completely overridden by the delicious tastes of garlic and capers.


1/4 cup all-purpose flour
1 1/2 pounds tilapia fillets
Salt and ground black pepper
1 tablespoon olive oil
4 tablespoons butter, divided
1/2 cup dry white wine
2 cloves garlic, minced
2 tablespoons capers, drained


Place flour in a shallow dish. Season fish with salt and pepper and dredge in flour.

 Heat oil and 2 tablespoons of butter in a large skillet over medium-high heat. When butter starts to turn nutty brown, add fish; fry until golden brown, about 2 to 3 minutes each side. Transfer fish to plates and cover to keep warm.

Add wine to the hot empty skillet and using a spatula, scrape any browned bits from the bottom. Let the wine reduce by half and then stir in the garlic, remaining butter and capers. Let sauce simmer for 1 to 2 minutes to blend the flavors. 

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