Simply Grilling by Jennifer Chandler

Author:Jennifer Chandler
Language: eng
Format: epub
Tags: ebook, book
Publisher: Thomas Nelson
Published: 2012-02-11T16:00:00+00:00

Grilled Tilapia with Lemon and Caper Sauce

Think Piccata meets fish! Brown butter is one of my signature cooking “tricks.” I use it to season vegetables, as a sauce for fish, and have even drizzled it into cake batter. By adding capers and lemon to the mix, the sauce for this dish is very similar to the one in a classic veal piccata.

For the Grilled Tilapia:

Vegetable oil, for the grates

4 6-ounce tilapia fillets

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

1 lemon, thinly sliced into rounds

For the Lemon and Caper Sauce:

6 tablespoons unsalted butter

3 tablespoons drained capers

To make the Grilled Tilapia: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Brush the tilapia fillets with the olive oil. Season with the salt and pepper to taste.

Place the tilapia on the grill. Close the lid and cook, turning once, until medium, about 4 minutes per side. Place the lemon slices on the grill and cook until grill marks appear, about 1 minute per side.

To make the Lemon and Caper Sauce: Place the butter in a medium saucepan. Over medium-high heat, cook, swirling the pot occasionally, until the butter stops foaming and begins to brown. Remove from the heat. Stir in the capers and grilled lemon slices.

To serve, place the fish on a plate and top with a generous spoonful of the sauce, being sure to evenly distribute the capers and lemon slices. Serve immediately.

Serves 4.

Cooking Tip: By slightly browning the butter, you give it a delicious nutty flavor. Be careful though: this sauce is ready the moment it starts to brown. If you overcook it, it will taste burnt.

Variation: Other flaky white fish, like red snapper or sole, would be delicious with this sauce.

Suggested Side: Grilled Asparagus

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