Mary Berg's Tilapia Piccata

Serves 4

Ingredients: 

4 tilapia fillets

Salt & pepper

¼ cup all-purpose flour

1 tablespoon cornstarch

Olive oil

4 tablespoons cold butter, cubed and divided

1 shallot, minced

1 garlic clove, minced

¼ cup dry white wine

2 lemons

3 tablespoons capers

3 tablespoons chopped parsley

Directions: 

1. Place a large skillet over medium-high heat. Using a piece of paper towel, dry off the fish fillets. Season both sides with salt and pepper and set aside.
2. In a shallow dish, combine the flour and cornstarch and season with a pinch of salt and pepper. Working with one piece of fish at a time, dredge the fillets in the flour mixture.
3. Add 2 teaspoons of oil into the pan and fry the fish for 2 to 3 minutes per side until golden brown and cooked through. When fried, set aside.
4. Turn the heat under the pan down to medium and add in 1 tablespoon of butter along with the shallot. Season with salt and pepper and cook for 1 minute until softened and lightly golden brown. Stir in the garlic and cook for 30 seconds.
5. Deglaze the pan with the wine and bring to a simmer for 1 to 2 minutes to slightly reduce. Zest in one of the lemons then add in the juice of both. Whisk in the butter, a small piece at a time and continue whisking until a smooth sauce forms.
6. Stir in the capers and parsley. Serve the fish with the sauce poured overtop.