Difficulty: Intermediate Preparation Time: 10min
Yields: 4 Servings Total Time: 20min
4 6 ounce tilapia fillets
4 tablespoons unsalted butter, divided
1 tablespoon canola oil
1/4 cup coarsely chopped toasted hazelnuts
1 tablespoon chopped Italian parsley
1 teaspoon finely grated lemon peel
2 tablespoons of drained capers, chopped
freshly ground pepper
Sprinkle fillets with salt and ground peppercorns on the flesh side. Melt 1 tablespoon butter and I tablespoon of the canola in large nonstick skillet over medium-high heat. Add fillets, making sure to press on the fish with your spatula while it is cooking. Cook until browned-flesh should be crispy at this point, 2 to 3 minutes. Turn fillets over; cook until opaque in center and slightly browned, 2 to 3 minutes. Transfer to plates; cover to keep warm.
Add hazelnuts to same skillet over medium heat. Keep chopped hazelnuts constantly moving in the pan to avoid scorching them. Toast until golden, 1 to 2 minutes. Add 3 tablespoons butter and cook until golden brown- keep moving the pan in a swirling motion as not to burn the milk solids in the butter, 2 to 3 minutes, add the capers. Season with salt and pepper. Place fillets on four separate plates-divide sauce among fillets; sprinkle with parsley and grated lemon peel. Finish each fillet with some fresh squeezed lemon juice to taste.