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print page and trim to 5" x 7" to add to your cookbook)

Tilapia Picatta

Easy and full of subtle flavors.

bullet4-6 Tilapia fillets
bullet1/2 cup dry white wine
bullet2 lemons, juiced
bullet2 Tbsp. chopped fresh parsley
bulletsalt to taste
bullet2 Tbsp. whole capers
bullet1 tsp. minced capers
bullet4 Tbsp. flour
bullet4 Tbsp. sweet butter
bullet4 Tbsp. peanut oil


Preheat oven to 450.  Dust fillets with flour and brown in a heavy oven-proof skillet to which you have added the peanut oil. Two minutes per side.  Remove fish and drain excess oil. Deglaze the pan with the white wine, adding butter and capers.  Place the fish back into the pan and bake for 5-7 minutes, until firm.  When ready, place fish on warm plates and add the lemon juice, salt and parsley back into the pan.  Mix well,  pour over the fish and serve.



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