Sunday, December 09, 2007

Tilapia with Capers

This is a very unique filet dish. The fish is cooked so that the meat is flaky but moist. The capers add a sweet, sour and juicy flavor. The rice adds a plain contrast to the rich sauce.

A filet of white fish meat (Tilapia, Cod, Bass)
White rice
White wine
Spring onions

First, cook some white rice in a rice cooker, then go ahead and start preparing the fish.

Bring some water to boil in a pot. Once the water is boiling, place the fish filet in. This will cool the water for a while. Let the fish cook until the water is back to boiling again (this will take a few minutes). Once the water is boiling, take the filet out, and place on a dish. Now prepare the sauce.

Melt some butter in a pan. Cook the melted butter until it changes color. Then pour the hot butter onto the filet. Next, heat some vinegar and wine in the pan, reducing it. Once the mixture is boiling, pour it also onto the filet. Sprinkle salt and pepper. Add the capers and some slivers of spring onions. Place some white rice on the side, sprinkle some dried seaweed if desired.

Ready to serve.

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