Tilapia with Lemon & Capers
This is the second time I've used this method to sautee tilapia. The textures of both the crust and the fish are excellent! The article has several sauces to go over the fish and I like this one a lot. I'll probably try the orange-tarragon too.
I was intrigued by Heidi's experiment with potatoes, and since I've never met a potato I didn't like, I thought I should give it a try. They're good!
- Sauteed Tilapia & White Wine Shallot Sauce with Lemon & Capers (Cook's Illustrated #73, p. 10-11)
- Salt-crusted Baby Potatoes (101 Cookbooks)
- Steamed Haricots Vert