I have to admit I've been falling behind on my commitment to eat fish at least once a week. I don't love fish, but I know it's good for me so I try to eat it regularly. But because I don't love it (and there are so many other foods I do love) I don't always eat it as much as I should. Ah, the catch-22. Renewing my commitment to eat it regularly, however, I've been (reluctantly) looking for a good fish recipe.
Then a few weeks ago my sister and her family were in town. One night my brother-in-law treated us all and cooked dinner for us. I was less than excited, in spite of the fact that I was having dinner prepared for me, because he said he was cooking fish. Little did I know his fish would change my life. Why? Because the sauce he put on it was so good I would eat it every night if I could. At long last, a fish recipe I can eat not because it's good for me but because I genuinely love the taste. I can't eat it every night, unfortunately, because it has plenty of butter in it. Not enough butter that it would be bad to eat once week But enough that I shouldn't eat it every night. Once a week is good, though. Keeps things interesting. And keeps me looking forward to fish night in our house.
3 tablespoons butter, softenend
1/8 teaspoon paprika
dash of nutmeg
1 pound fresh caught tilapia (or other white-fleshed fish)
2 tablespoons dry white wine (I used cooking wine)
2 tablespoons capers
1 teaspoon chopped parsley
1 teaspoon chopped chives
2 teaspoons fresh lemon juice
Salt and black pepper to taste
Preheat oven to 350°.
Combine 1 tablespoon butter, paprika, and nutmeg. Rub the mixture over fish. Place the fish in a baking dish. Pour wine into baking dish.
Cover tightly with a lid or aluminum foil and bake until firm and opaque throughout, 20 to 25 minutes.
While fish is cooking sauté remaining butter in a small saucepan. Add capers, parsley, chives, lemon juice, salt and pepper. Bring to a simmer and cook 5 minutes more.
Pour the sauce over the fish. And get ready for the deliciousness.
(Recipe from The Joy of Cooking)