Tilapia Fillets w/Olive-Caper Butter
By Yankee Magazine|Oct 02 2007|
Tilapia is a wonderfully versatile fish, with mild firm flesh that can be prepared in many ways. This easy baked preparation tops the fillets with a savory blend of butter, chopped olives, capers and a hint of garlic.
Yield
6 servings
Ingredients
1/4 cup unsalted better, at room temperature
2 tablespoons green olives, finely chopped (do not use pimiento-stuffed variety)
1 tablespoon capers, finely chopped
garlic powder
salt and freshly ground pepper
6 frozen tilapia fillets (4 ounces 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 1-1/2-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.
