Tilapia with Roasted Butternut Squash and Shallots

This tilapia is cooked exactly like the fish my red snapper video, so click here if you want to get a good visual. The main difference is price, as Red Snapper sells for a whopping $17 a pound, and the much "greener" Tilapia sells for about $7.50.

Either way, this is a flexible dish that works fabulously well with roasted vegetables from any season. I chose Brussel Sprouts, Squash, Shallots and Carrots, but Turnips or Parsnips would be good, too. Perfect for fall day after the farmer's markets debut their cold weather produce.

For the Roasted Vegetables:

1/2 butternut squash, peeled and cut into 1/2 inch pieces

1/2 pound brussel sprouts, cut in half

1 large carrot, cut into half moons

1 large shallot, sliced

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Heat oven to 375 degrees. In a 9x13 baking dish toss vegetables with olive oil, salt and pepper. Shake dish to evenly distribute into one (crowded) layer. Roast until softened and brown, turning once, about 25 minutes.

For the Fish

4 tilapia fillets

1/3 cup flour

1 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper divided

2 tablespoons canola oil

4 tablespoons butter

juice of 1/2 lemon

2 tablespoons capers

Meanwhile, in a shallow bowl mix flour and half of the salt and pepper. Each tilapia fillet has an obvious line down the middle. Simply cut along it to split the fillet into two pieces. One is thicker than the other, both are delicious.

In a large skillet, heat the canola oil. Season 4 pieces of fish, dredge them in the flour and shake off excess. Place fish in hot skillet and cook until lightly browned on each side, about 5 minutes total. Remove to a warm platter. Repeat with second batch.

Drain skillet of any excess oil, but do not wipe. Add butter and let bubble and brown. Once it is a hazelnut color, turn off the heat and add the lemon. Be careful, it may splatter. Add capers and put in a serving bowl or gravy dish. Plate fish with roasted veggies and drizzle the butter sauce wherever desired. Fantastic with a big California Sauvignon Blanc.

Comments

[Winter vegetables]

I like the video clipping and always good blog...
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