Tilapia with Lemon-Caper Pan Sauce

In a house with two toddlers, mealtime is always a delicate situation. Rare is the dish that satisfies the palates of the entire household.

But today I present to you just such a meal.

(Cue the Hallelujah Chorus.)

Taylor devoured his entire portion of fish with no grimaces or gagging noises. He actually enjoyed it.

And so I give you Springtime on a Plate.


Sautéed Tilapia with Lemon-Caper Pan Sauce

1 1/2 cups chicken stock
1/2 cup fresh lemon juice
2 tablespoons capers
2 teaspoons butter
2 teaspoons grapeseed or canola oil
4 (6-ounce) portions tilapia fillets
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked pepper
1/2 cup whole wheat flour
1 tablespoon butter

1. Combine first 3 ingredients.
2. Melt 2 teaspoons butter with oil in a large skillet over low heat.
3. While butter melts, sprinkle fillets with salt & pepper. Place flour in a shallow dish. Dredge fillets in flour; gently shake off excess.
4. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen yummy browned bits. Bring to a boil; cook until reduced to 1 cup. Remove from heat. Stir in tablespoon butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges-- which will be eaten in whole if you are serving to a two-year-old girl named Reilly.

I served this with a simple spinach salad with strawberries, walnuts, and a nice vinaigrette.
Lovely.

Serves 4
Modified and adapted from a recipe from Cooking Light Magazine.