The price of fish has gotten ridiculous. Have you noticed this lately? Oh, my goodness. It costs more to buy some fish than it does to buy a steak.
In my affordability ring, the only choices right now are salmon, catfish and tilapia unless I decide not to send rent money to my son. I think that would probably be an unfortunate choice. Yes, dear, I know they’re throwing your futon into the alley, but I just had to buy some halibut.
Fortunately, I love tilapia. It gets a bad rap from professional chefs. Too bland. Not fishy enough. I actually think that’s a mighty fine attribute in a fish. And the great thing about cooking these thin filets is that when they look cooked they pretty much are. In other words, when they’re nice and lightly browned they’re done.
Capers. I see you. You’re making that face. You know the one. The “ewwww” face. Stop it. Have you even tried capers? They’re like tiny little pickles. I absolutely cannot make potato salad without them. Even the 8-year-olds in my son’s extremely brief Cub Scout career liked the capers in potato salad. It will cost you a couple of bucks to try them. Money well spent.
Tilapia in Lemon Caper Butter
3 tilapia filets
Salt and pepper
4 tablespoons butter
Juice of 1/2 lemon
¼ cup capers
Cut the tilapia filets down the middle, separating the thick side from the thin side. Dust filets with flour and sprinkle with salt and pepper.
Heat 2 tablespoons of butter in a skillet over medium heat. Saute the filets until they are lightly browned on both sides. When filets are done, add the remaining butter, lemon juice and capers and blend. Pour sauce over filets.