• 4 Large tilapia fillets
  • 1 tsp. Salt
  • ½ tsp. Pepper
  • 1 cup all-purpose flour
  • 2 Tbsps olive oil
  • 2 Tbsps butter, divided
  • 3/4 cup white wine or chicken broth
  • 2 Green onions, chopped
  • 1 tsp. Lemon zest
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. capers
  • Parsley leaves or chopped parsley

We have friends who are from England and a couple weeks ago they came out for a visit.  It is wonderful to compare our lives and see how different and similar we all are.  Food is something that is talked about a lot.  Most food in England is pretty bland, so they are always commenting on my use of spice and my penchant for sweets.  For them, fruit is considered dessert… and not even dipped in chocolate.  It’s horrifying. However, equally horrifying to our England friends is our custom of (insert English accent here) “placing your little children on big sheep and sending them running out into the arena”.  Nope, mutton bustin’ at the rodeo wasn’t a big hit with the Brits.

One thing that was however, a big hit was my Lemon Caper Tilapia.  It is a very light and flavorful dish with a wonderful tanginess.  I like using Tilapia because it has a mild flavor and more hearty texture than some of the other mild white fish like Orange Roughy or Sole.  And I love to use capers in my cooking.  They are a berry from the juniper bush that is marinated.  They are very flavorful, so you only need to use a few.