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Tuesday, December 9, 2008

Recipe: Sautéed Tilapia with Lemon-Peppercorn Pan Sauce


Another easy, delicious and healthy recipe. I used capers instead of peppercorns, because I did my grocery shopping at Miller's market this week and they have neither (but I had capers at home). I served this with one of the new Pasta Roni boxes (the Olive Oil Noodles one), and steamed broccoli. Todd seemed to really like it. I love anything that has a tangy-lemony sauce. Since I've been forbidden to cook fish in the house before because of the fishy smell, and because it was 25 degrees outside and I didn't want to go out and grill, I boiled a small pot of water mixed with vinegar while I cooked. This prevented the fish smell in the house.

Sautéed Tilapia with Lemon-Peppercorn Pan Sauce

4 comments:

Mary said...

actually, with the lemon and capers, this is almost more a piccata than a lemon sauce per se. yum. I'm not always a fan of lemony sauces myself (don't really like fruit in my savory food), but I do like it if it's contrasted with something peppery or otherwise spicy or salty.

Kim said...

Yes, you're right. I love all things Piccata as well... :) I'm really not sure how the taste of green peppercorns compares to the taste of capers, as I've never cooked with green peppercorns.

Sandra said...

love pepper and lemon, and tilapia. sounds yummy and healthy, in that order. didn't know the vinegar trick.

Kim said...

Yes, you can also use the vinegar boiling in water to get rid of smells you don't like, it doesn't have to be just during the cooking. Nothing worse than old food smell. I used it in my apartment when the previous resident left it smelling like curry.

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