Tuesday, January 10, 2012


     Talapia is one of those light flaky white fish that you can't help but like.  My picky husband , who insists he doesn't like fish gobbled up this meal and had to admit, maybe, just maybe he liked fish a little.  The fish is tasty by itself but having the caper sauce with it really adds to it!  We also served this with brown rice.

     Take 4 large talapia fillets and lay them in a greased roomy baking dish so fish isn't touching.  Season each with creole seasoning and a squirt of lemon juice. Bake at 400 degrees for 15 minutes, then check for doneness.  Serve fish with caper sauce.
        Lemon caper cream sauce
    • 2 tblsp extra virgin olive oil                                                    
    • 1/2 tblsp butter
    • 1 tblsp lemon juice
    • 1/4 cup white wine
    • 1/2 cup water
    • 1/4 cup minced onion
    • 2 cloves garlic minced
    • 2 tblsp lowfat sour cream
    • 2 tblsp capers
    Melt the 2 tblsp oil and the butter together in a small saute pan.  Saute the onions and garlic for two minutes. add wine, lemon juice and water and simmer on medium until slightly reduced, about 5 minutes.  Turn off heat and whisk in the sour cream.  Stir in the capers.

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