Serving Size : 4 Preparation Time :0:35
Lemon-Butter Sauce with Capers
1/4 cup dry white wine (I use cooking wine for this.)
1/4 cup chopped onion
1 tablespoon dried parsley
1 tablespoon chopped dried chives
1/4 cup lemon juice.
1/4 cup heavy cream
1 cup softened butter
1/2 teaspoon salt
1/4 cup capers
1/4 teaspoon lemon zest
4 tilapia -- (6 oz size)
1 pinch kosher salt
1/2 teaspoon ground white pepper
1/2 cup shredded Parmesan cheese
1/2 cup finely chopped unsalted macadamia nuts
1 1/2 tablespoons dried basil leaves
2 tablespoons finely minced garlic
1/2 teaspoon dried thyme leaves
2 tablespoons olive oil
In a saucepan, heat wine, onion, parsley, chives, and lemon juice. Cook until liquid reduces to half. Add cream; simmer for 2 minutes. Remove from heat and whisk in butter, a little at a time. Add salt, capers, and lemon zest. Set on heated burner that’s been turned off to keep warm. Makes about 2 cups of sauce.
Season fillets with salt and pepper. Combine remaining ingredients except olive oil; coat fillets with mixture and press into fish. In a skillet, heat olive oil over medium heat. Sauté fillets until golden brown, about 2 minutes then turn. Add 1/4 C water to pan, cover with lid and cook for additional 2 minutes, or until fish is flaky. Serve with Lemon-Butter Wine Sauce with Capers.
2g Carbohydrate per serving