Pan-Seared Tilapia with Lemon Chives & Capers
Serves: 4
  • Juice of 2 lemons (about ½ cup)
  • 2 Tbsp fresh chives, snipped
  • 1 Tbsp drained capers
  • 5 Tbsp extra-virgin olive oil
  • 4 fresh tilapia fillets (about 1½ pounds)
  • ¼ tsp salt
  • Freshly ground black pepper to taste
  • ¼ cup whole wheat Flour
  1. In a small bowl, stir together the lemon juice, chives, capers, salt, and 3 tablespoons of the olive oil. Set aside.
  2. Rinse the fish and pat dry. Season with a little salt and pepper.
  3. Place the flour on a flat plate and dredge the fish, coating both sides.
  4. Discard the extra flour.
  5. Heat the remaining 2 tablespoons oil in a large nonstick skillet over
  6. medium heat. Once the skillet is hot, add the fish and cook, for 5-6 minutes, on each side (turning only once) until tender and browned on both sides.
  7. To serve, place a fillet on each of 4 plates and drizzle with the lemon/caper dressing.
Recipe by Cuisinicity at