This is a simple but delicious way to cook fish with capers, tomatoes, asparagus and white wine. Serve with rice and a salad for a light dinner.
I would give this dish 4 stars as written. The changes I made to make it a 5 star recipe for us are as follows: First I soaked my Tilapia in milk for about 2 hours. I then coated the Tilapia with a highly seasoned flour mixture(seasoned pepper, granulated garlic, onion powder, paprika, powdered basil, celery salt, cayenne, ginger, thyme and lemon peel. I also added a hefty sprinkling of Kraft Parmesan Cheese. I sauteed the fish with a bit of minced garlic and extra EVOO, removed to the serving platter, and did not return to the skillet at all. I added the wine ( a Pinot Grigio, capers, lemon, tomato and a few sliced mushrooms. After whisking in the butter, I decided I needed more of a sauce... so I mixed up about 1/4cup of cream with 1 Tbsp. flour, blended it into the skillet and WOW!!! A bit of extra lemon and we had an amazing dinner the other night, one which I am planning on adding to the family cookbook. THANKS!!!!! - 02 Aug 2006 (Review from Allrecipes USA and Canada)
Wow, we loved this! My boyfriend made this last night and it was delicious. He used canned, diced tomatoes instead and didn't serve it with asparagas. Watch salting the fish, as the capers add a ton of sodium. We'll be making this again, THANKS!! UPDATE: Made this again, submitted pic, and used asparagas this time and it was even better! We used frozen tilapia, which I don't recommend b/c it's fishier than fresh, but it was still good. The filets were smaller and fell apart a little, o'well still yummy! - 16 Jan 2007 (Review from Allrecipes USA and Canada)
Excellent recipe, but I coated filets with flour and seasonings first before frying in olive oil and left the extra salt out since the capers are very salty already! I trippled the recipe as well to have a nice sauce to serve over the talapia and served it on a bed of buttered orzo!! EXCELLENT!! - 22 Apr 2007 (Review from Allrecipes USA and Canada)