Tilapia with Browned Butter and Capers
Tilapia fillet pan-seared and finished with nutty browned butter, briny capers, and lemon—simple and elegant.
Ingredients
2 tilapia fillets (~5–6 oz each)
Salt and pepper, to taste
½ tsp garlic powder
1½ Tbsp butter or tallow (for searing)
2 Tbsp butter
1½ Tbsp capers, drained
1 tsp lemon juice
½ tsp lemon zest
Optional: 1 tsp olive oil (cold drizzle)
Optional garnish: chopped parsley or lemon wedges
Macronutrients
(per fillet, makes 2)
Protein: 32g
Fat: 28g
Carbs: 2g
Preparation
Pat the tilapia fillets dry and season both sides with salt, pepper, and garlic powder (½ tsp).
Heat butter or tallow (1½ Tbsp) in a skillet over medium heat. Sear tilapia for 3–4 minutes per side, until golden and flaky. Remove from skillet and set aside.
In the same skillet, add butter (2 Tbsp) and cook over medium heat, swirling occasionally, until it begins to brown and smell nutty—about 2–3 minutes.
Add capers (1½ Tbsp) and lemon juice (1 tsp). Stir gently, scraping up any browned bits. Remove from heat and stir in lemon zest (½ tsp).
Spoon the browned butter caper sauce over the cooked tilapia. Garnish with parsley and a squeeze of lemon. Drizzle with olive oil (1 tsp) if desired.
SATURDAY 251115