Dishes done a la grenobloise ("in the style of
Grenoble", a city in the dauphine region of France) are usually served
with a sauce of brown butter, lemon, capers, and parsley. An observant eye and
a keen sense of smell are key to making this French specialty taste exceptional
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| Tilapia in brown butter |
Serves 2 Perp Time 15 minutes Cooking Time 8 minutes
Tilapia in brown butter ingredients: 2 medium-sized tilapia
fillets (about 80 grams per fillet). Sea salt and ground black pepper to taste.
2 tablespoons all-purpose flour. 2 tablespoons olive oil for pan-frying. 4
tablespoons unsalted butter. 1 lemon, peeled and segmented. 2 teaspoons capers,
drained. 2 teaspoons flat-leaf parsley, coarsely chopped. 1 lemon wedge,
seeded. Lemon zest sliced into strips (optional)
Tilapia in brown butter recipe: 1- Season tilapia fillets
with salt and pepper, then dredge in flour. 2- Heat olive in a large skillet
over medium-high heat. Pan-fry tilapia fillets until golden brown, about 2
minutes on each side, turning only once. Transfer to a plate and keep warm. 3-
In a small saucepan, add butter and swirl until butter is deep brown and you
begin to smell a nutty aroma. The flavor comes from the caramelization of the
milk solids in the butter. This happens really fast, so be careful not to burn
the butter. (If it turns black, it's already burned.). 4- Once the butter is
nice and brown, take the pan off the heat and toss in lemon segments. The acid
of the lemon stops the butter from cooking. Add capers and swirl to combine. 5-
Spoon sauce over the tilapia fillet. Garnish with coarsely chopped parsley,
lemon zest, and lemon wedges. Serve immediately
Tip: To make lemon segments, use a knife to peel the lemon
by cutting the path away. Remove the segments by slicing between the membranes
