Fish with crispy caper dressing

August 2, 2010

This is terrific! It’s fast, easy and delicious.

Fish with crispy caper dressing
Flavors, by Donna Hay, pg 140

4 pieces of white fish, 6 oz each (swai, tilapia)
2 T olive oil
sea salt, freshly ground pepper
1 T fresh dill, chopped
4 baby cos lettuces, halved lengthwise
2 T olive oil
2 T butter
2 T capers, drained
2 T freshly squeezed lemon juice


Rinse the fish and pat dry with paper towels. Brush the fish with oil on both sides. Season with salt, pepper and dill. Prepare the grill or broiler. Cook for 2-4 minutes on each side, depending on thickness.

While the fish cooks, heat the oil and butter. Add the capers and fry for about 4 minutes until crispy. Remove from heat, add the lemon juice.

Place the lettuce on a plate, place the fish atop the lettuce and pour the caper dressing over it.

How I did it: I used tilapia, because that's what I had thawed and ready to use. This would be wonderful with swai. I used the electric grill for the fish (first chance I had to use it). Broiling or pan frying would have been good too. I don’t know what cos lettuce is, but from the picture it looks like hearts of romaine. I served mine over raw spinach.

This is so good!