Friday, April 22, 2011

Book Thirty: Eating Well

Talapia Fish with Lemon Sauce

I'm glad I started on this venture of cooking through all my cookbooks. It's great to find new and interesting recipes as well as revisiting old ones. I have made several recipes from this book in the past and I must say this is one of my favorites.

This is another quick and easy meal that makes for a great weeknight dinner. Don't be fooled by the simplicity of this dish for it is definitely company worthy and as a bonus - healthy too! 

Success meter (1-3): 3

Tilapia Fish with Lemon Sauce
Serves Four

Lemon Sauce
¼ cup lemon juice
1 tsp chopped shallot or onion
Salt and freshly ground black pepper
1 Tbl chopped capers
¼ sliced black pitted olives
½ tsp chopped lemon zest
¾ cup vegetable oil
3 Tbl chopped Italian parsley

4 boneless, skinless Tilapia fillets or other firm, white-fleshed fillets
Salt and freshly ground black pepper
1 tsp vegetable oil

Cooked asparagus
Baby cherry tomatoes
Chopped parsley

1.       In a bowl, combine the lemon juice, shallots, salt and pepper to taste, capers, olives, and lemon zest. Slowly whisk in the oil until the sauce is emulsified. Stir in the parsley and set aside.
2.       Season the fish with salt and pepper, to taste. Pour the teaspoon of oil into a nonstick skillet, and heat over medium-high heat. When hot, add the fillets and cook for about 2 minutes on each side, depending on thickness of fish.
3.       Put the fillets on a serving plate, garnish with the asparagus and tomatoes, some lemon sauce, and a sprinkle of parsley.

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