Pan-Seared Tilapia with Quick Butter-Caper Sauce

Makes 4 servings.

  • 1/2 cup all-purpose flour
  • 1 egg
  • 2 tablespoons milk
  • 1/2 cup CREAM OF WHEAT Hot Cereal (Instant, 1-minute, 2-1/2-minute or 10-minute cook time), uncooked
  • 1 teaspoon salt
  • 1/4 cup (1/2 stick) butter
  • 2 tablespoons olive oil
  • 4 tilapia fillets
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon B&G Capers
  • 1 tablespoon lemon juice
  • Lemon slices (optional)
  • PLACE flour in shallow bowl; set aside. Combine egg and milk in second shallow bowl; set aside. Blend Cream of Wheat and salt in third shallow bowl; set aside.
  • HEAT butter and oil in large skillet over medium heat.
  • GENTLY dip each fillet into flour, covering both sides evenly; shake off excess flour. Dip fillets into egg mixture, covering both sides evenly. Dip into Cream of Wheat mixture, covering both sides evenly; shake off excess coating. Place fillets in skillet. Cook 4 minutes or until edges begin to brown. Gently turn fillets over and cook 4 minutes longer. Transfer to serving plates.
  • ADD parsley, capers and lemon juice to skillet; stir well. Pour sauce over each fillet. Garnish with lemon slices, if desired.
  • Tip: This cooking technique also enhances other thin white fish, such as flounder or trout.