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Pan-fried Tilapia with Capers and Shallots


2-4 tablespoon canola oil
4 Tilapia fillets
4 garlic cloves, minced
2 shallots, thinly sliced
1 tablespoon butter
2 tablespoon capers
1/4 cup dry white wine
Kosher salt and freshly ground black pepper
lemon wedges

Heat the pan on medium-high heat, pan fry the tilapia 1-2 minutes both sides each. Set aside and keep warm.

Add butter, shallots, and garlic scrape  the bottom of the pan then add wine. Bring to boil then simmer add capers. Season salt and pepper. Top the fillets the caper mixture.

*This is my to-go-to speedy recipe in a busy night. From preparation until finish it is cooked 10-15 minutes. Served  with Kale and Mushroom with Toasted Walnuts. enJOY!!!