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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