I know- It has been a long time!!!
I’m sorry! Forgive me… let’s be friends??!!??
I come bearing gifts. I mean come on, did you see that sauce? what can be wrong in life if that is on your plate?
I’ll get into the journey that I have been one more soon. I thought about explaining what has been going on, but in true Jamaican fashion I am not going to get into anything too heavy now I’ll just smother you with love aka food. So I Took some time to think about some of my favorite dishes to eat this time of year and somehow my mind kept signing Tilapia with lemon caper sauce. I’m odd like that, I sign about food.
I have made this dish with tons of different kinds of fish: snapper, halibut, cod and salmon all work amazingly with this sauce. I know traditionally it is served with sole but I’m not serving some fancy chic restaurant crowd. I’m cooking for 3 kids under 6. Accessibility is key.
This recipe is not only simple and delicious but for a fish dish it is also VERY affordable. All you need is fish, capers, lemon, thyme, onion, garlic and butter.
Say hello to my briny little friends. Adding capers into this sauce allows this dish to sort of taste like the ocean. In the best possible way.
I took this time to do a lot of things and one is recipe testing. I have eaten so much in the last month. This sauce is by far my favorite thing in the world to stuff my mouth with. It is salty, tangy and buttery. In my opinion nothing beats those flavors. Lemon Caper Butter sauce adds a extra punch of flavor to any dish.
Some people think that fish dishes should be very subdue or that it should be lightly flavored. That is such a misconception. I grew up eating fresh fish that was cooked with tons of bold flavors and tons of heat. And, man is it good.
Tilapia with lemon caper sauce
- 4 fish fillets
- 2 tablespoon Olive oil Extra Virgin
- salt and pepper
- 1 ⁄4 cup butter
- 1 onion
- 2 garlic cloves
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons capers
- 2 tablespoons chopped fresh cilantro
- Season the fish lightly with salt and pepper. In a large nonstick fry pan over medium heat, melt the butter with the olive oil. Do no allow butter to brown. Arrange the fish in the pan and cook, turning once, until browned on both sides. The fish should no longer have a pink tint to it, test with a fork approximately 6 to 8 minutes depending on the thickness of the fillet. Remove fish and set aside.
- Add the onion cook for about 1 minute and the add in the garlic to the pan and cook, stirring often, until fragrant, about 1 minute. Add the lemon juice, increase the heat to medium-high. Allow the sauce thickens slightly. Stir in the cilantro, capers and lemon zest, and season with salt and pepper.
- Add the fish to the pan and allow fish to reheat. Serve immediately.