Citrus Caper Tilapia

Orange and lemon combined with capers give tilapia a fresh, bright taste in this easy stovetop recipe.

Cooked tilapia with capers and orange slices on top on a red plate with a fork

Cooked tilapia with capers and orange slices on top on a red plate with a fork

Citrus Caper Tilapia

Course: Main Dish
Cuisine: American
Servings: 4 servings
Calories per Serving: 294
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0 from 0 votes
Prep Time: 10 mins
Cook Time: 15 mins
Orange and lemon combined with capers give tilapia a fresh, bright taste in this easy stovetop recipe.

Ingredients

  • 4 tilapia fillets, patted dry
  • ½ tsp salt
  • ½ tsp pepper
  • 1 Tbsp olive oil
  • 1 orange
  • 1 lemon
  • 1 Tbsp capers, drained
  • ½ cup white cooking wine
  • 2 Tbsp butter, melted

Instructions

  • Cut the orange and lemon in half. Juice one half of orange and one half of lemon. Slice the remaining half of each fruit.
  • Heat oil in a large skillet over medium heat. Season the fish with salt and pepper. Add fish to skillet. Turn fish over after edges begin to cook.
  • In a small bowl, stir together cooking wine, juice from half of the orange, juice from half of the lemon, slices from half of the orange and half of the lemon, capers, and butter. Add a little more salt and pepper for taste, if desired.
  • Pour fruit juice/butter mixture into the frying pan with the fish and heat. When liquid begins to boil, reduce heat to medium-low; cover, and continue cooking until the fish is thoroughly cooked, about 1-2 minutes depending on thickness of the fillet. Serve immediately.
Recipe Author: Mary Ann Kelley

Cooked tilapia with capers and orange slices on top with a fork; text Citrus Caper Tilapia Menus4Moms


About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking or publishing, she enjoys reading, researching genealogy, and traveling.

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