Tilapia - has risen the ranks

The lowly tilapia - once considered commoner's food is now making the rounds of the gourment world. This fish is now served prominently alongside great dishes in menus of distinctive dining places throughout North America. It has finally been accepted by distinguished chefs including it in their offerings.
An excellent source of protein, this fish also has low mercury content unlike the farmed salmon or tuna or mackarel. (Yes, there are fish varieties out there that will provide your mercury poison if you are unaware. This is an upcoming topic in a future blog)
Here is a simple recipe for tilapia - but with a twist (a common theme in my recipes if you havent noticed) It is served with corn fondue - a deviation from serving it with tartar sauce - a sauce of the past!!!

Tilapia with Lemon and Capers

Tilapia fillets
Flour
Sea Salt
White pepper
Capers
Lemon – sliced thin (crosswise) about 5-8 pieces
Olive oil
Butter

Season the fillets with salt and pepper, leave in the refrigerator for at least an hour.
After allowing the fillets to absorb the seasonings, dredge the fillets in flour. Shake off the excess flour.
Fry the lemon slices in the olive oil for about 5 minutes, remove the lemon slices from the pan
Fry the fillets in olive oil that was used to fry the lemon slices. Cook until light brown but do not overcook or the fillet will turn out dry.
When all the fillets have been fried, remove from pan. In the same pan, return the fried lemons, add about 2-3 tablespoons of butter and about 1 tsp of capers. Allow the juices to evaporate but do not allow the butter to brown too much.
Remove from heat and spoon the sauce over the tilapia fillets. Top with the lemon slices.
Accompaniment –Traditionally, breaded fillets of fish are served with tartar sauce which is too boring. I prefer the sweet fondue that I have created. Adjust according to your taste. I dip the tilapia in the corn fondue – it gives it a different flavor accent.
Serve with a nice crusty baguette or buttered rice on the side.


Sweet Corn Fondue


Ingredients
1 cup cooked tender corn, slightly crushed
1 small red onion or shallot, chopped
1/4 red bell pepper, minced
2 level tablespoons plain flour
¼ cup milk
200 grams parmesan cheese
1 tablespoon butter
1 tablespoon olive oil
salt and pepper to taste


Heat the olive oil in low-medium heat, then add the butter. Sweat the onion and bell pepper until fragrant. Add the tender corn – cook for about 3 minutes then gradually add the milk until it is heated through. Sprinkle the cheese – continuing to stir until incorporated. Slowly add the flour until the sauce is thickened. (You will not need all of the flour) Adjust the seasonings with salt and pepper.