Pan-Seared Tilapia with Brown Butter and Capers
Ingredients
- 4 fillets (6 oz each)tilapia fillets
- ½ cupall-purpose flour
- ·salt
- ·black pepper
- 4 tablespoonsbutter
- 1fresh lemon
- 3 tablespoonscapers
- ¼ cupfresh parsley
Prep
- 01
Juice 1 fresh lemon and have it ready.
- 02
Roughly chop about 1/4 cup fresh parsley for garnish.
Method
- 01
Pat the tilapia fillets dry with paper towels and season both sides generously with salt and pepper.
- 02
Pour the flour into a shallow dish. Working with one fillet at a time, dredge both sides lightly in flour, tapping off excess, and set on a plate.
- 03
Heat 2 tablespoons of butter in a large skillet over medium-high heat until shimmering, about 1 minute.
- 04
Add 2 fillets to the pan and cook for 3 to 4 minutes per side until golden and cooked through (the flesh should flake easily with a fork). Transfer to a warm plate and repeat with the remaining 2 tablespoons butter and 2 fillets.
- 05
Pour off all but 1 tablespoon of the pan drippings. Return the pan to medium heat and add the remaining 2 tablespoons butter. Swirl constantly for 2 to 3 minutes until the butter turns golden brown and smells nutty, watching closely so it doesn't burn.
- 06
Stir in the capers and remove from heat. Squeeze the lemon juice over the sauce.
- 07
Plate the tilapia and spoon the brown butter and capers over each fillet. Scatter fresh parsley on top and serve at once.
Spice Tips
Brown butter is nutty, not spicy, but you can add warmth: a small pinch of cayenne or smoked paprika dusted on the finished fish adds depth. For brightness, a small pinch of garlic powder in the flour dredge works beautifully.
This recipe is naturally quick — dinner is on the table in under 20 minutes. Tilapia is mild and flaky; don't overcook or it will dry out. If capers are too briny for your taste, rinse them first.