A savory and delicate seafood combination

Ingredients

• ¼ cup all-purpose flour
• 2 tablespoons McCormick^® Grill Mates Montreal Chicken Seasoning
• 4 boneless and skinless tilapia fillets, ~ 4 ounces each
• Kosher salt and freshly ground pepper to taste
• 4 tablespoons extra virgin olive oil
• 4 tablespoons unsalted butter
• 1 lemon, quartered and additional wedges for garnish
• 4 teaspoons capers and 4 teaspoons juice from capers’ bottle
• 4 teaspoons coarsely chopped freshly dill and few sprigs for garnish

Directions

Combine flour and Grill Mates seasoning in a shallow dish.  Season each side of tilapia with kosher salt and freshly ground pepper to taste.  Lightly dredge fillets in seasoned flour.

Heat 1 tablespoon of oil in a nonstick pan over medium high heat.  Add the first fillet to the sauté pan for at least 3 minutes and sear until you have a golden crust.  Turn the fish over and add a tablespoon of butter to pan.  Squeeze juice from a lemon quarter over the fillet and cook for 2 minutes.  Add 1 teaspoon of capers and 1 teaspoon of capers’ juice to pan.  Sprinkle chopped dill over the fish.  Heat for another 3 minutes or so until tilapia is fully cooked.  Note:  cooking times may vary due to thickness of fillets.

Transfer fillet and bits to a serving plate and tent while repeating the cooking process for each fillet.  Garnish with fresh lemon and dill sprigs; sprinkle with additional salt if desired.  Bon Appétit!

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