Tilapia with Lemon and Capers Print Email

4-6 Tilapia Fillets
3 large lemons
2 cup milk
1 cup flour
6 TBS peanut oil
5 TBS unsalted butter
1/4 cup dried capers
2 TBS fresh-chopped parsley

Peel lemons removing inner white membrane. Cut into segments and dice. Season flour with salt and pepper. Dip fillets in milk and coat with flour. Heat oil in large skillet, saute fillets, brown on both sides for 4 to 5 minutes. Transfer to serving dish, keep warm. Wipe out skillet, add butter, brown slightly. Stir in lemons and capers and parsley, spoon over fish. – Rainforest Seafoods

US or Costa Rica Tilapia is a sustainable choice - avoid imported