Garlic Tilapia with Lemon Caper Butter

So I was looking for a meal I could whip up fast that was bursting with flavor. Enter tilapia: a versatile, easy to cook fish that goes with just about anything and satisfies that craving for something fish-y. The best part of this recipe is that the only forethought it needs is to defrost the tilapia if it's frozen, but even that's not an issue if you get it fresh on your way home. I love how the tartness of the lemon wakes up the taste buds, and the zingy brine from the capers gives 'em a serious flavor kick. The butter is, well, BUTTER, and there's no such thing as too much garlic. My apron says so. =)


Garlic Tilapia with Lemon Caper Butter
2 tilapia fillets
Salt & pepper
2 T salted butter
2 cloves of garlic, finely chopped
Juice of 1 lemon, or 2 if you like it really lemony
Lemon zest (optional, if you want a stronger lemon flavor)
2 T non-pareil capers with brine

1) Drain the fillets (if thawed from frozen) and dab dry with paper towels. Salt and pepper the fillets to your taste.

2) Melt the butter in a large skillet over medium heat.

3) When the butter gets frothy, add the chopped garlic. Let it brown lightly, stirring occasionally, for about 3 minutes.

4) When the garlic starts to "dance" (pops around the skillet a bit), add the tilapia fillets.

 

5) Let the tilapia sit for about 5 minutes, keeping an eye on the garlic, making sure it's not browning too fast. If it is, turn down the heat a bit and stir the garlic carefully. Try not to disturb the fish if you need to stir the garlic; it'll fall apart easily if you mess with it too much.

 

6) When the edges of the fillets are lightly brown and crispy, CAREFULLY flip them (I recommend using a thin metal spatula). They'll fall apart if you're too rough so show 'em some gentle love, k? =)

 

7) After about a minute, add the lemon juice. To avoid splattering, juice the lemon into a bowl through a sieve to catch the seeds and slowly pour it in over the edge of the pan.

 

8) Add the capers with about 2 teaspoons of the brine (the liquid that's in the jar with the capers). Swirl the pan around a bit to distribute the lemon juice and brine. This will help to deglaze the pan and keep the garlic from burning. Be careful though; it could splatter a bit, and third degree burns are no fun.

 

 





9) Let the liquid reduce by about half. If you want, you can add more butter just before that point, and if you're using it, the lemon zest.

10) Plate the tilapia and pour the butter sauce over it, making sure to pick up any browned pieces of fish in the pan. It adds to the flavor.

Serve it with a basic veggie, like roasted asparagus, steamed broccoli tossed with butter & garlic salt, or fresh Green Beans with Bacon Dressing (you'll be seeing this one in my Side Dishes soon). Let me know how it goes for you in the comments. Enjoy!!! =)