Grilled Tilapia with Caper Beurre Blanc

Tilapia fillets have a mild, firm flesh similar to snapper and sword fish. They are pond raised freshwater fish that are available in most groceries. Buerre Blanc is a white wine and butter sauce, although this version uses much less butter than a French version. The basic sauce can be served as is but can also be enhanced with capers, tarragon, chives, or parsley.

3 to 6 tilapia fillets

Canola oil for brushing

Salt and black pepper to taste

Prepare the Caper Beurre Blanc (recipe follows). Prepare the grill for direct, medium heat. Brush the fillets with oil and season with salt and pepper.

Grill the fish, lid closed, for 4 minutes per side.

Plate the fillets and top with the sauce for serving.

Caper Beurre Blanc

2 tablespoons dry white wine

2 tablespoons white wine vinegar

1 large shallot, minced

Small dash of half and half

2 tablespoons butter, divided

1/4 teaspoon flour

1 to 3 tablespoons capers, drained and rinsed

Combine the first 3 ingredients (wine through shallot) in a small saucepan over medium heat. Bring to a boil and whisk until slightly reduced and the shallot is tender. Add the half and half, it will help keep the butter from separating. Reduce the heat to low. Add one tablespoon of butter and whisk until melted. Add the flour and whisk until blended. The capers can be added whole or chopped. Add the cappers, stir, and hold warm until ready to serve. When ready to serve, remove the sauce from the heat, add the remaining butter and whisk until melted.