Tilapia Piccata

Servings: 4

Ingredients

For the fish:

4 6-ounce tilapia fillets

3 TB flour

1/4 tsp salt

pinch of freshly ground black pepper

For the sauce:

1/4 cup dry white wine (e.g. Chardonnay)

3 TB butter, divided

3 TB lemon juice

1 TB capers, drained

Directions

1. Combine the flour, salt, and pepper in a dish with sides (pie plates work well). Dredge the fish in the flour. Coat evenly and tap the fillet to remove excess flour.

2. To cook: Melt 1 TB of butter in a skillet over MH heat. Add the fish gently and shake the pan once or twice to keep it from sticking. Cook 2-3 minutes per side depending on the thickness of the fillet (or until golden brown). Remove the fillets and set on a wire rack over some paper towels.

3. For the sauce: Add wine, lemon juice, and capers to the same pan from the fish. Cook 30 seconds, stirring to remove any browned bits from the bottom of the pan. Remove from the heat and add 2 TB of butter. Whisk until the butter melts. Pour it over the fish.

4. Serve with Orzo with Tomatoes.