We love the versatility and flavor of tilapia.  With this technique, you simply quick saute the fish in panko crumbs, remove it and create a lemon, capers and wine sauce, add the fish back to the sauce and you’re good to go.  Delish, as Rachel would say.  The best part about this technique is that it’s the exact same one we use with pounded out veal or chicken.

Tilapia with Lemon and Capers

Serves 2

2 pieces of Tilapia
1/2 cup Panko (Japanese bread crumbs)
2 Tbls. butter for sauteing
1/2 cup white wine
1 Tbls. lemon juice
1 Tbls. capers
1 Tbls. butter for the sauce

Bread the tilapia in the panko.  Melt the 2 Tbls. butter over medium heat in a saute pan.  When hot, add the tilapia and saute on both sides, 3 to 5 minutes depending on the thickness of the fish, until cooked.  Remove the fish.

Add the wine to the saute pan and deglaze, getting up all of the bits.  Reduce the wine by almost half.  Add the lemon juice and capers.  Reduce another minute or two.  Reduce the heat and add the 1 Tbls. of butter and swirl to incorporate.  Pour the sauce over the tilapia and serve.