Tilapia: Have it your way

There are a few ingredients that I use in endless combinations and Tilapia is one of them. This fish is inexpensive, very mild, and the perfect backdrop for just about any preparation and flavor. I also love Tilapia because it is so quick to cook. It's a common misconception that kids don't like fish, but I have found this to be totally untrue in my house and introduced fish to both of my boys as their first 'meat.' As long as you make sure to check for bones, fish is really ideal for kids because it is easy to chew and it is generally lean and high in protein. This recipe can be on the table in less than fifteen minutes. Serve it up with some couscous (my kids love the Trader Joe's 'harvest grains' cooked in chicken stock) and steamed vegetables and the meal is complete.



Pan Seared Tilapia

Ingredients

4 tilapia fillets
1 T plus 1 t olive oil
1 T butter (divided)
1 small shallot, diced
1 T capers, drained

1 lemon, zested and juiced

Timing - 10 minutes

How to Make
Heat a pan over medium to high heat and let it get hot. Add the olive oil and one teaspoon of the butter and heat until the butter stops foaming. It should be good and hot.

Sprinkle fish with salt and pepper. Cook fish for three minutes on each side. When you flip the fish, add the capers. After the total six minutes, remove the fish only and put on a plate tented with foil.

Add the one teaspoon of olive oil to the pan and cook the shallots and capers until the shallots are soft and slightly brown, stirring frequently (about three minutes).

Add the lemon juice to deglaze the pan and immediately lower the heat. Add the lemon zest and two teaspoons of butter off the heat and swirl to melt the butter. Pour the pan sauce over the fish and serve.

Serves 4

NOTES:
You can change up how you make the sauce by adding any liquid (white wine, vinegar, lime juice, beer) and also add any spice combination you like. I like chili powder and lime juice or white wine with garlic and shallots, for example.