MOUNTAIN STREAM TILAPIA
Tilapia in Lemon Sauce with Capers
2 tablespoons oil
Flour for coating
4 6-ounce Mountain Stream tilapia fillets
1/4 cup diced onions
1/2 cup unsalted butter
1 1/2 tablespoons capers
1/2 cup white wine
1/2 cup lemon juice
Salt and pepper
1/2 bunch parsley, finely chopped
1. Heat oil in a very large pan over high heat (or cook in 2 batches).
Lightly flour tilapia fillets and sear until golden brown, 3-4 minutes.
2. Turn fillets and add onions. Cook briefly until onions are translucent;
add butter, capers, wine, lemon juice, and salt and pepper to taste.
3. Reduce heat to medium and simmer for about 5 minutes. When the
sauce has a silky consistency, add parsley.
4. Serve with baked potatoes. Makes 4 servings.
Brands may vary by region; substitute a similar product.
RIO MAR
Tilapia Fillets en Papillote
2 carrots, peeled and julienned
2 zucchini, julienned
4 teaspoons minced fresh ginger
2 tablespoons minced fresh basil
4 tablespoons olive oil
4 tablespoons lime juice
4 tablespoons white wine
Salt and pepper to taste
1 pound fresh Rio Mar tilapia fillets
1. Preheat oven to 400°F.
2. Layer ingredients in the order listed on 4 separate 6-by-10-inch pieces
of aluminum foil. Close the foil to make 4 sealed “pouches.”
3. Bake until fish is tender, 15-20 minutes. Open the pouches and serve
tilapia on a bed of steamed vegetables. (Caution: when pouches are
opened, escaping steam can cause burns.) Makes 4 servings.
Brands may vary by region; substitute a similar product.
