Today's Recipes
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Tilapia With Lemon and Capers
4-6 Tilapia Fillets
3 large lemons
2 c. milk
1 c. flour
6 Tbls peanut oil
5 Tbls. unsalted butter
1/4 c. dried capers
2 Tbls. fresh chopped parsley
Peel lemons removing inner white membrane. Cut
into segments and dice. Season flour with salt and
pepper. Dip fillets in milk and coat with flour. Heat
oil in large skillet, sauté fillets, brown on both sides
for 4 to 5 minutes. Transfer to serving dish, keep
warm. Wipe out skillet, add butter, brown slightly.
Stir in lemons and capers and parsley, spoon over
fish. Makes 4 servings.
4-6 Tilapia Fillets
3 large lemons
2 c. milk
1 c. flour
6 Tbls peanut oil
5 Tbls. unsalted butter
1/4 c. dried capers
2 Tbls. fresh chopped parsley
Peel lemons removing inner white membrane. Cut
into segments and dice. Season flour with salt and
pepper. Dip fillets in milk and coat with flour. Heat
oil in large skillet, sauté fillets, brown on both sides
for 4 to 5 minutes. Transfer to serving dish, keep
warm. Wipe out skillet, add butter, brown slightly.
Stir in lemons and capers and parsley, spoon over
fish. Makes 4 servings.
