TILAPIA FILLETS W/ OLIVE-CAPER BUTTER

Ingredients

1/4 c unsalted better, at room temperature.
2 tbsp green olives, finely chopped (do not
use pimiento-stuffed variety)
1 tbsp. capers, finely chopped
garlic powder
salt and freshly ground pepper
6 frozen tilapia fillets (4 oz each), thawed

Instructions

Preheat the oven to 400°F. Line a baking sheet with foil and oil the foil. Put the butter in a small bowl and mash it with a fork to soften. Add the olives, capers and a pinch of garlic powder with salt and pepper to taste. Stir well to blend. Form the butter in discs about 1-½-inch across on a piece of foil and refrigerate until solid. (The butter can be prepared up to 2 days in advance). Set the tilapia fillets on the baking sheet and season with garlic powder, salt and pepper. Bake until opaque through the thickest part 6-8 minutes. To Serve: Transfer the tilapia fillets to individual plates and top each with a disc of olive-caper butter, which will melt and coat the fillets.

Yield: 

6 servings

Category

Course

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