3\/4 C. flour
\nSalt and freshly ground pepper
\n1 1\/2 pounds tilapia (sole or flounder)
\n2 T. butter, divided
\n2 tsp. olive oil, divided
\n1\/4 C. slivered almonds
\n1\/4 C. drained capers
\n1 lemon sliced paper-thin<\/p>\n
Put the flour, salt and pepper in a pie plate; mix well. Coat fish in flour, shaking off the excess; transfer to a plate. In a large nonstick skillet, melt 1 1\/2 tsp. butter in 1 tsp. of the oil. Add half the fillets and cook over medium heat 3 to 4 minutes or until golden and crisp; turn once. Transfer to a plate and cover with foil to keep warm. Repeat with another 1 1\/2 tsp. butter, remaining oil and remaining fish. Add remaining 1 T. butter and the almonds to skillet. Cook 2 minutes or until golden. Add capers and lemon and cook 1 minute or until heated through. Pour sauce over fish and serve immediately. (Adapted from Food and Wine magazine.)<\/p>\n
Yield: 4 servings
\nCalories: 277
\nFat: 13g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
3\/4 C. flour Salt and freshly ground pepper 1 1\/2 pounds tilapia (sole or flounder) 2 T. butter, divided 2 tsp. olive oil, divided 1\/4 C. slivered almonds 1\/4 C. drained capers 1 lemon sliced paper-thin Put the flour, salt and pepper in a pie plate; mix well. Coat fish in flour, shaking off the excess; transfer to a plate. In a large nonstick skillet, melt 1 1\/2 tsp. butter in 1 tsp. of the oil. Add half the fillets…<\/p>\n