Tilapia Fish with Lemon Sauce Recipe

This is from Cooking.com here When I made it, I put the tilapia in the saute pan for two minutes or so on each side to give it some color, hit it wous some sherry and lemon juice and then I added most of the sauce to the pan and reduced the heat and let it simmer for a few minutes. Also, instead of black olives, I used chopped cured Mediterranean olives from Trader Joes - it was yummy, but the sauce didn't look all that great - kind of black and nasty like mud - but is was very tasty. I served it by plating the fish and spooning some, but not all of the sauce over the fish. cooked with some saffron, slivered almonds, Also, I served this with Israeli cous couscrasins, and raisins. After the cous cous was cooked, I stirred in some basil vinaigrette dressing (see separate post). The fish was very good!!! RECIPE INGREDIENTS For the Lemon Sauce: 1/4 cup lemon juice 1 teaspoon chopped shallots or onions 1 tablespoon chopped capers 1/4 cup sliced pitted black olives 1/2 teaspoon chopped lemon zest 3/4 cup vegetable oil 3 tablespoons chopped Italian parsley For the Fish: 4 boneless, skinless Tilapia fillets or other firm, white-fleshed fillets 1 teaspoon vegetable oil Garnishes: Cooked asparagus Baby cherry tomatoes Chopped parsley

RECIPE METHOD

In a bowl, combine the lemon juice, shallots, salt and pepper to taste, capers, olives, and lemon zest. Slowly whisk in the oil until the sauce is emulsified. Stir in the parsley. Set aside.

Season the fish with salt and pepper, to taste. Pour the teaspoon of oil into a nonstick skillet, and heat over medium-high heat. When hot, add the fillets and cook for about 2 minutes on each side, depending on thickness of fish.

Put the fillets on a serving plate, garnish with the asparagus and tomatoes, some lemon sauce, and a sprinkle of parsley.