Best Lemon Caper Tilapia Recipes

TILAPIA WITH LEMON CAPER SAUCE

Steps:

• Sprinkle tilapia with salt and pepper. Dust lightly with flour., In a large skillet, heat oil over medium heat. Add tilapia; cook until lightly browned and fish just begins to flake easily with a fork, 3-5 minutes per side. Remove from pan; keep warm., Add broth, lemon juice, butter and capers to same skillet; cook and stir until mixture is reduced by half, about 5 minutes. Spoon over tilapia. If desired, serve with pasta and lemon wedges.

PARMESAN CRUSTED TILAPIA WITH LEMON CAPER SAUCE

Steps:

• Prepare Parmesan flour by combining 1/2 cup flour and parmesan cheese in shallow pan, set aside.
• Dredge fish in plain flour, shaking off excess flour.
• Dip in egg wash.
• Coat in parmesan flour mixture.
• Heat non-stick frying pan with olive oil (almost smoking).
• Brown fish on both sides, remove from pan and keep warm.
• In the same pan, add more oil if needed, and sauté garlic.
• Add capers, lemon juice, wine and stock, salt and pepper (artichokes if you like).
• Reduce by half, remove from heat.
• Add butter and melt through.

SAUTEED TILAPIA WITH LEMON-CAPER PAN SAUCE

Steps:

• Whisk together chicken stock, lemon juice and capers. Lightly crush the capers.
• Season the tilapia fillets with salt and pepper. Then dredge them in flour, shaking off any excess. Set aside.
• In a large skillet, melt one teaspoon of butter over medium heat. Turn up the heat to medium-high and brown the butter (it should be a golden brown color). Add the fillets to the pan. Sauté for about 3 minutes on each side (they are done when the fish flakes easily with a fork). Add olive oil to the pan as needed if the pan becomes too dry. Transfer fillets to plates.
• Pour the broth mixture into pan, being careful of splatter - it will instantly boil, steam and hiss. Scrape the bottom of the pan to loosen any browned bits. Continue heating and stirring until the mixture is reduced to about 1/2 cup. Remove the pan from the burner and whisk in two teaspoons of butter. Spoon two tablespoons of mixture, give or take, over each fillet.

TILAPIA W/ LEMON CAPER SAUCE

Steps:

• In a large skillet over medium heat pan sauté fish fillets in butter.
• Remove fish and keep warm.
• In the same skillet add shallots and 1 tsp of seasoned flour. Sauté for 5 minutes.
• Add lemon juice and wine. Simmer till sauce is slightly thickened.
• Add capers to sauce and spoon sauce over cooked fish.

CRISPY TILAPIA WITH LEMON CAPER SAUCE

Steps:

• Whisk butter, lemon juice & capers together in a mixing bowl until smooth. Rinse fish under cold water & pat dry. Brush with oil & season with salt & pepper. Heat oil in a large skillet over med-high until rippling (but not smoking). Add fish, and cook ~3 minutes; turn & cook ~1 minute longer until white & flaky. Remove from pan. Top with lemon sauce & serve hot.

LEMON CAPER TILAPIA

Steps:

• Place half of one square of butter or a half teaspoon of olive oil in aluminum foil. Place tilapia on top of that. Cut one lemon in half. Squeeze tilapia with some of the juice. Enough to cover fish. Sprinkle with orange pepper to coat. Not a heavy coating just lightly. Add 1 teaspoon minced garlic spread all over fish. Then place julienned tomatoes on top and then slice the other lemon thinly and place those slices on top of the fish. Place capers on top of the lemon slices and add a little more butter or olive oil to make sure fish doesn't stick to foil. Wrap aluminum foil around the fish and place on hot grill 2 minutes a side. Tilapia cooks quickly because it is so light Unwrap foil and place on a dish with rice pilaf and a steamed veg and you have a light flavorful dish the whole family will love