Tilapia in a Lighter White Wine Shallot sauce with Lemon and Capers

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Fish is not one of my favorite meals.  In fact I never ate fish until I married my husband and he got me to try tilapia.  Since I started eating tilapia I’m always looking for new ways to cook it or new sauces to pair with it.  My current favorite way to prepare is blackened in fish tacos.

I like to add flavor to the dish because it absorbs anything it is cooked in.  When I saw a light white wine sauce with lemon and capers I was excited to try it with the fish.  It smelled amazing as it was cooking.  The flavor with bright and citrusy with a little creaminess from the cream cheese.  The fish soaked up the flavors but the sauce didn’t weigh it down.  I loved this sauce and think it would be great on chicken or pork as well.

Tilapia in a Lighter White Wine Shallot Sauce with Lemon and Capers  (adapted from Cooks Illustrated)
3 tilapia filets (about 1 pound)
1 t. paprika
1 t. vegetable oil
2 medium shallots, minced
1/4 c. dry white wine
1/2 c. chicken broth
2 garlic cloves, minced
3 T. light cream cheese
1 T. capers, rinsed and drained
1 T. fresh parsley, minced
1 T. fresh lemon juice
1/2 t. salt
1 t. black pepper

1.  Preheat the oven to 375 degrees.

2.  Spray a baking dish with cooking spray.  Sprinkle the tilapia with paprika and place it in the baking dish.  Bake for 10-15 minutes or until the fish is white and flaky.

3.   Meanwhile, heat the vegetable oil in a medium skillet over medium high heat.  Add in the shallots and cook for 4 minutes, stirring occasionally.

4.  Add the wine to the pan and simmer for 2 minutes.  Add the chicken broth and garlic cloves and continue to simmer for 3-5 minutes or until the mixture has reduced slightly.

5.  Remove from heat and whisk in the cream cheese, capers, parsley, lemon juice, salt, and pepper.

6.  Spoon half of the sauce over top of the fish and serve the rest on the side.