Grilled Tilapia With Creamy Piccata Sauce

Ingredients

For The Fish:

• 4-5 tilapia fillets thawed (or use halibut)
• 2 tablespoons oil any neutral tasting oil like vegetable oil, canola, safflower
• salt and pepper to taste

For The Piccata Sauce:

• 2 tablespoons butter divided
• 2 cloves garlic minced
• ½ cup chicken or vegetable stock
• 1 teaspoon cornstarch
• 1 lemon juiced, and zest of half a lemon
• ¼ cup heavy cream
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 tablespoon capers
• 1 tablespoon fresh parsley leaves chopped

Instructions

1. Pat all the tilapia filets dry with paper towels. Coat the fish with oil, and season all sides with a little salt and pepper.
2. Preheat the grill. Make sure all the grates are clean and they’re oiled well, too. This keeps the fish from sticking.
3. Grill the fish for a few minutes on each side. Be sure not to flip or move the fish too much or too early. Wait until you see browned sides of the fish before flipping. Remove onto a plate.

To Make The Piccata Sauce

1. Sauté the garlic in melted butter briefly before adding vegetable stock. Bring the mixture to a boil.
2. Whisk cornstarch and cold water together until dissolved. Whisk the slurry into the stock and continue whisking until thickened.
3. Once the sauce is slightly thickened, add the lemon juice and heavy cream to the mix. This helps stabilize the butter and keep it from separating. Season with salt and pepper, and cook a couple minutes more until it’s thickened.
4. When the sauce is done, remove it from the heat and add the rest of the butter. Swirl it around until it melts into a velvety smooth sauce. Taste the sauce and adjust flavors as needed.
5. Spoon the piccata sauce over the grilled tilapia filets and sprinkle with capers and parsley.