Tilapia Grenobloise

It’s been awhile since we featured an Anthony Bourdain recipe on 2frugalfoodies, and we thought now was the time. This is especially so because one of the 2frugalfoodies just got some great cookbooks for birthday presents, including Les Halles by Bourdain. He does this recipe with skate wings instead of tilapia, but we thought it tasted delicious with our less exotic fish.

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2 tilapia filets                             $2.50 (on sale!)

1/4 cup flour                              $0.04

4 tablespoons butter              $0.40

1 tablespoon capers                $0.20

2 lemons                                      $0.60

1 sprig of fresh parsley          $0.05

Salt and pepper, to taste       $free (ish)

Total Cost:                                  $3.89*

*Bourdain’s recipe calls for 1/2 cup of croutons, which we didn’t use, but would also be delicious.

Dump the flour on a plate or shallow bowl and season it with salt and pepper. Dredge the tilapia filets in the flour until evenly covered and shake off the excess. Re-salt and pepper them at this point.  Juice one of the lemons and discard the peel. With the other lemon, peel it and cut it into segments to serve with the fish, if desired.

In a saute pan, heat 1 tablespoon of the butter over medium-high heat. After the butter has foamed and then subsided, add the fish and cook for 2 minutes. Add one more tablespoon of butter and turn the fish, cooking on the other side for 90 seconds to 2 minutes. Take the fish of the heat and onto your dinner plates or a serving platter.

Discard the butter from the pan and then add the two remaining tablespoons of butter and cook over high heat. Let this foam and subside and then add the capers and croutons, if you’re using those. Cook for 30 seconds then add the lemon juice and parsely. This is really going to steam up and hiss, but don’t worry, you’re doing the right thing. After another 30 seconds or so, take this off the heat, spoon the sauce over the heat, and serve. ENJOY!

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