Fridge to Fork in Fifteen Minutes

It’s been a busy week with not a lot of time for cooking.  Tonight I needed to squeeze in dinner among the reading I need to do for work and heading out for the mostly weekly card game.  It’s been a porktacular week thus far.  I’ve eaten an entire pound of NC BBQ from Allen & Son (a favorite since childhood), though it took me 4 days.  I need to lighten up a bit.

Every week I get an email from You’ve Got Supper.  It’s pretty fab.  You should check it out.  Last week my email included a recipe for Tilapia Piccata.  I love Chicken Piccata and this seemed like a good alternative.  Seven ingredients and fifteen minutes later and a yummy dinner was served.  I made one substitution and only out of pure laziness.  I don’t have any white wine in the house right now  (I know, what are the odds?) and was not inclined to walk around the corner to the wine store.   I substituted chicken stock instead.  When I make stock I always freeze some in an ice cube tray so that I don’t have to thaw a large amount when I only need a little.  I only needed two cubes because I only made one piece of fish.  This recipe goes so quickly there’s no need to make enough for leftovers.  You can make it fresh every time.  Just one note. Your sauce will be prettier if you don’t use a cast iron pan, but it will taste good regardless.
Good? Very
Easy? “The inlaws are coming for dinner in 30 minutes and its your last chance to impress them” easy.
Good for company? Indeed.
Special Shopping? Just be sure the fish is fresh.

I served it with asparagus that I tossed with olive oil and a little kosher salt.  Put it under the broiler when you put the fish in and it will be perfect when the sauce is done.  Shake it around a little once or twice as it cooks.

Tilapia Piccata

Ingredients

• 4 tilapia fillet(s)
• 2 tbsp flour
• 1 tbsp olive oil
• 1/4 cup(s) dry white wine
• 2 tbsp lemon juice (fresh)
• 1 tbsp capers, drained
• 2 tbsp butter, with salt, cold

Directions

1. Season tilapia with s&p. Dredge in flour.

2. Heat olive oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2-3 minutes on each side or until fish flakes easily when tested with a fork. Remove from pan and keep warm.

3. Add wine, juice, and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Pour sauce over fish and serve.

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