Tilapia in Lemon Caper & Artichoke Sauce

I had the idea for this recipe in my head after watching Bobby Flay do a similar thing with a Chicken Piccata.



Tilapia in Lemon Caper & Artichoke Sauce
Serves 2

• 2 tilapia filets
• 1/3 C. broth (can be any flavor, but I used chicken cause it's what I had)
• 4 tbsp. flour
• 1/2 tbsp. Salt
• 1/2 tbsp. Fresh Ground Black Pepper
• 1/2 juice of a lemon (~1 tbsp)
• 4 tsp drained capers
• 4 tsp drained artichokes (I used the jarred ones, and just 4 big pieces ran my knife through)
• 2 tbsp. butter/margarine
• 3 tsp. olive oil

1. In small saucepan, combine capers, artichokes, broth, lemon juice, butter and 2 tablespoons flour on low heat. Once combined, bring to a low simmer, whisking often. If the sauce starts to thicken too much, add more broth.

2. In shallow dish, add remaining flour and salt and pepper. Mix together.

3. Rinse filets and pat dry with paper towel. Dredge in light coating of flour mixture to coat all surfaces. Tap off excess flour.

4. Heat olive oil in frying pan over medium-high heat. Once oil is hot, cook fish until lightly browned on each side, about 2-3 minutes per side. Fish will flake easily with a fork when ready.

5. Pour sauce over fish and enjoy.