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Tilapia with Creamy Caper Sauce

Wendi Leonida
Print Recipe
Course Main Course

Ingredients
  

  • 4 Tilapia fillets, skinless (or flounder or catfish)
  • 1/3 cup flour reserve 1 Tbsp for sauce
  • 2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 1/2 Tbsp chopped shallots or regular onion
  • 1 1/2 Tbsp minced garlic
  • 1 Tbsp capers
  • 1/3 cup white wine
  • 1/3 cup chicken stock
  • 2 tsp lemon juice
  • 1 pint heavy cream at room temperature
  • 1 Tbsp shredded Romano cheese
  • salt and pepper to taste
  • garnish with fresh diced tomato and chopped parsley

Instructions
 

  • Combine flour, garlic powder, salt and pepper on a plate.
  • In a saucepan (preferably stainless steel), heat oil and butter over medium-high heat. If butter bubbles too much, turn down temperature. Cover fish with flour mixture, tap off extra flour, and cook in pan approximately 3-5 minutes on each side depending on thickness of fillet. Add extra oil if the pan starts to look dry. Cooking will continue once removed from heat, so be careful not to overcook. Take cooked fish out of pan and set aside.
  • Add shallots to oil (approximately 1 tablespoon), and cook for 1 minute. Then add minced garlic and capers. Add 1 tablespoon reserved flour directly after you stir in garlic and capers. Stir continuously and cook for 1-2 minutes over medium heat. Add wine, chicken stock, and lemon juice. Cook for a few minutes until thick, then add cream. Whisk until completely combined and add Romano cheese. Simmer for a few minute,