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Pan-Seared Tilapia with Lemon Chives & Capers
Servings
4
Author
Catherine Katz
Ingredients
Juice of 2 lemons
about 1/2 cup
2
Tbsp
fresh chives
snipped
1
Tbsp
drained capers
5
Tbsp
extra-virgin olive oil
4
fresh tilapia fillets
about 1 1/2 pounds
1/4
tsp
salt
Freshly ground black pepper to taste
1/4
cup
whole wheat Flour
Instructions
In a small bowl, stir together the lemon juice, chives, capers, salt, and 3 tablespoons of the olive oil. Set aside.
Rinse the fish and pat dry. Season with a little salt and pepper.
Place the flour on a flat plate and dredge the fish, coating both sides.
Discard the extra flour.
Heat the remaining 2 tablespoons oil in a large nonstick skillet over
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.
To serve, place a fillet on each of 4 plates and drizzle with the lemon/caper dressing.