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Tilapia with Capers and Onions

Kraft Memeber Recipe
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Makes: 2 servings Total Time: 40 min
Category: Dinner Entrees Sub Category: Fish & Seafood Entrees

what you need
  • Olive oil to saute fish and veggies
  • 1 small onion, sliced in half - make 1/2" sized rings (I used a white onion)
  • 3 cloves of garlic, chopped well
  • 2 to 3 Tbsp. capers, whole
  • 4 de-boned tilapia fillets, skin left on
  • 1 cup milk (your choice, whole or 2% - I used 2%)
  • 1 1/2 cups Flour (season the flour with salt, pepper, dill, and curry powder)
make it
In a medium sauce pan, heat the olive oil. Note: don't get the olive oil too hot, or it will burn and taste bitter. Saute the onions, garlic, and capers, till the onions are translucent. When veggies are done, remove from pan and set aside.

Add more olive oil to the pan, if needed to cook the fish. Dip fillets in milk, then lightly coat in the seasoned flour.

Cook fillets skin-side first, and then gently turn over. Cook fillets 3 minutes per side. Transfer the cooked fish to a serving plate, and cover with the sauteed veggies. I love the taste of olive oil, and used the drippings over the fish as well.
Notes
I served this dish with a salad, and a side dish of yellow rice, which you can find in the Spanish section of your grocery store.
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