Sunday, October 28, 2007

Tilapia with lemon caper sauce

Tilapia fillets 4 (Substitute any other mild fish)
All purpose flour 1 cup
Salt ½ tsp
Pepper to taste (use fresh ground pepper please)
Red chilly powder (to taste or omit)
One egg, beaten

For the sauce
¼ stick butter
1 cup chicken stock
Rind of one lemon
Lemon juice
Capers -3 to 4 tablespoons
Parsley chopped about ½ cup
Optional: lemon slices to garnish

Mix together flour, salt, pepper and chilly powder in a flat dish. Beat one egg in another wide dish. Drench fillets in egg and then coat with flour mixture. Shallow fry till golden brown. BE VERY GENTLE WITH FISH OR IT WILL BREAK. Use two spatulas if necessary to turn fish. When ready, keep warm in the oven. Meanwhile melt butter in a frying pan. Add capers, lemon juice and lemon rind. Stir for half a minute. Add chicken stock, salt, pepper and half the parsley. Bring to a boil and let it reduce for about 10 minutes. Pour sauce over fish. Garnish with parsley and slices of lemon. Serve hot.

1 comment:

Yellow Rubber Duckie said...

Hey, I am looking forward to your yummy Macher Jhol recipe.