This week's dinner is delicious and a breeze to prepare. The perfect meal for busy schedules. Please join me for Seared Tilapia and Baked Potatoes.
Add tossed salad and crisp white wine like a Riesling for a wonderful meal you and your family will want to repeat.
1 Idaho potato per person
fresh chopped chives
Preheat the oven to 400°F.
Rinse potatoes in cool water then wipe dry. Stab each potato in 6 or 7 different locations to allow steam to escape and stop the vegetable from exploding.
Coat the potatoes with a small amount of oil. Set them on a cookie sheet you’ve covered with aluminum foil.
Roast in the oven for approximately 1 hour or until a toothpick may be easily inserted in the potato.
Serve with butter, sour cream, chives, and pepper.
¼ cup flour
3 tilapia filets or any mild white fish
4 tbsp. butter
1 lime, ends trimmed and sliced into thin circles
1 tbsp. capers, rinsed and drained
Pour flour into a paper or plastic bag. Add one filet and gently shake the bag to coat fish. Shake to remove excess flour and set filet on a plate. Do the same with the next fillet skillet.
Melt 1 tablespoon of butter in a medium – large skillet over medium-high heat. Add lime to skillet. Cook until lime is lightly browned, about 2 minutes. Push limes to the side.
Add 1 tablespoon of butter and the fish. Fry until the tilapia flakes easily, about 2-3 minutes per side.
Add the remaining butter and capers. Remove skillet from the heat and tilt the pan to swirl the butter until it melts.
Transfer the fish and limes to individual plates. Spoon the caper and butter sauce over the top.
I'll be back next Wednesday with a new menu. Until then...
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