Saturday, February 5, 2011

Tilapia Piccata

2 lbs Tilapia (or any flaky type of fish)
1 cup flour, for dredging
oil for frying
1 stick butter
3 Tbs capers
sun dried tomatoes, opt
1/4 cup white wine
1 lemon, juiced and rind
1 can artichoke hearts, drained
salt and pepper to taste
1 lb spaghetti (or other will do)

In large skillet heat oil.  Place flour in flat dish.  Dredge fish into flour, flip.  Fry until brown, flip and brown opposite side or until completely cooked.  Remove fish from pan, cover.  In same skillet melt butter.  Add capers, lemon juice, rind, cooking wine, artichoke hearts, salt and pepper, mix.  Pour over spaghetti, toss.

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