Tilapia Sole Or Flounder With Capers And Almonds Recipes

FLOUNDER FRANCESE WITH TOASTED ALMONDS, LEMON AND CAPERS

Steps:

• Toast almonds over moderate heat and reserve.
• Preheat a large nonstick skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces. Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with loose a foil tent to retain heat.
• Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off heat. Pour sauce over fish and top with sliced almonds.
• Return skillet to heat. Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan. Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg. Serve spinach alongside flounder.

FLOUNDER MILANESE

Steps:

• Preheat the oven to 250 degrees F and place a sheet pan in the oven.
• Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

TILAPIA WITH LEMON CAPER SAUCE

Steps:

• Sprinkle tilapia with salt and pepper. Dust lightly with flour., In a large skillet, heat oil over medium heat. Add tilapia; cook until lightly browned and fish just begins to flake easily with a fork, 3-5 minutes per side. Remove from pan; keep warm., Add broth, lemon juice, butter and capers to same skillet; cook and stir until mixture is reduced by half, about 5 minutes. Spoon over tilapia. If desired, serve with pasta and lemon wedges.

PAN FRIED FLOUNDER WITH CAPER ALMOND DRESSING

Steps:

• In a bowl, combine almonds, raisins, capers, almond oil, and lemon juice; set aside.
• Heat 2 tablespoons oil in a large skillet over medium high heat; add mushrooms and cook until browned, but tender, about 8 minutes, stirring occasionally.
• Add green onions, season with salt and pepper, and cook until lightly browned, 3 minutes (keep warm).
• Meanwhile, sprinkle fish lightly with salt and let stand 5 minutes; rinse off salt and pat fish dry with paper towels.
• Heat 2 more tablespoons of olive oil in a skillet, over high heat, and cook fish (in batches if necessary, adding more oil as needed), until browned on the bottom; turn fish and cook until opaque, about 2 minutes longer.
• Serve the fish topped with the caper-almond dressing and the mushrooms and green onions along side.

SAUTEED SOLE OR FLOUNDER

Steps:

• Heat butter and oil in a large skillet until hot.
• Dip the fish first in buttermilk, then in the flour, shaking to remove excess flour.
• Sauté fish for 2-3 minutes per side, depending on thickness of fish.
• Remove fish from the pan, drain on paper toweling or a paper bag.
• Serve with lemon wedges.
• Variations:.
• With Browned Butter and Almonds: After the fish is cooked through, place on a hot serving dish and keep warm. Clean out the pan and add about 3 TBSP butter. Cook the butter over medium heat until it is lightly browned, adding 2 TBSP slivered almonds just as the color of the butter is turning. Pour the browned butter and almonds over the fish.
• With Herbs and Butter: Follow directions above, but adding chopped chives and parsley (or chopped sweet marjoram or chirvil) to the butter. Sauté the herbs with the butter for 30 seconds. Pour the herb butter over the fish before serving.

TILAPIA (SOLE OR FLOUNDER) WITH CAPERS AND ALMONDS

Steps:

• Mix flour, salt and pepper.
• Coat fish in flour mixture, shaking off the excess.
• In a large nonstick skillet, melt 1 1/2 tsp butter in 1 tsp of the oil.
• Cook the filets in batches over medium heat 3 to 4 minutes per side or until golden crisp; turning once.
• Transfer to a plate and cover with foil to keep warm.
• Repeat for each batch adding additional oil and butter as needed.
• Add remining 1 Tbsp butter and the almonds to skillet.
• Cook 2 minutes or until golden.
• Add capers and lemon juice cooking 1 minute or until heated through.
• Pour sauce over fish and serve immediately.
• (I like a lot of flavor and would double sauce if serving 4.).