A friend requested that I put up more recipes, so I thought last night’s dinner would be perfect. It was quick, delicious, and best of all, very healthful. Clean-up was quick and easy, using only a cast-iron skillet (how I love that thing!) and a steamer…ok, and two plates and two forks, but that’s what dishwashers are for.

So I thawed a pound of tilapia, tossed it into the skillet with some of my beef tallow on medium heat, sprinkled it with some lemon pepper, and added about a tbsp of capers (drained). It takes about five to six minutes on the first side and another three after the flip. You’ll know it’s done when you can’t touch it with the spatula without it flaking apart. As you can see in the picture, the thin side of the fish gets done faster than the thick side and is already starting to get flaky.

And here’s the result…I piled on the steamed fresh broccoli and frozen stir-fry vegetables, added a healthy dose of olive oil and a bit of pepper, and went to town. That’s a lot of green stuff on that plate. Ignore the reddish liquid in the bulbous glass in the back.

After that, all that was left to do was sit and enjoy National Lampoon’s Christmas Vacation, a classic flick if ever there was one.

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Tags: capers, Recipes and Cooking, tilapia, vegetables, wine