Saturday, 2 June 2012

Lime Tequila Tilapia
with Capers

 Lime Tequila Tilapia with Capers
4 filets of tilapia or any white fish
1 cup flour for dredging
1/2 onion chopped roughly
1 red pepper, cored sliced into slivers
400g pkg of snow peas, stringy fibre removed
6 tbsp tequila
2 limes, zested and juiced
100g jar of capers in brine
1 tbsp roasted garlic, mashed
2 tbsp each parsley and mint, chopped finely
salt & pepper to taste
Extra Virgin Olive Oil

In a heated medium skillet add 1 tbsp evoo and begin to saute onion, stir cooking for 1 min to soften.  Add red pepper and season to taste, stir and continue cooking for another minute on medium high heat.  Remove from burner, set aside.
Add flour to a shallow dish, dredge fish in flour shaking off excess.  In a large heated skillet add 2-3 tbsp evoo. Cook fish on both sides browning on medium high heat 2-4 min per side depending on thickness of fish.  To the pan add roasted garlic, then tequila and lime, swirl around pan to distribute. Add capers and brine then herbs. Spoon sauce on top of fish to coat.  Check for seasoning as brine can be quite salty, readjust if needed.
Serve over vegetables.
Enjoy with love!

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