Tilapia with Beurre Noisette

Beurre noisette is French for hazelnut butter or brown butter. It sounds fancy but this dish is very easy to make.



Marinade:

Juice of one small lime
1 heaping t. capers
1 medium clove garlic, crushed
1/4-1/2 t. maple syrup
1/4 t. dried thyme leaves
Redmond's Real Salt and freshly ground black pepper to taste
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2 tilapia fillets (approx. 2/3 lb. total)
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Approx. 1/2 c. julienned sweet yellow onions (small handful)
Olive oil
1 T. Butter, unsalted

Mix together marinade and fish. Refrigerate for 30 minutes or overnight.

In large frying pan, saute onions with a little olive oil over medium heat until translucent (brown/black edges ok). Turn down heat, medium-low, and add butter. Melt butter and let it turn a nice, hazelnut-brown color (do not burn).

Add filets and marinade. Add some water, just enough so the liquid comes up half way up the filets. Cover for a couple of minutes to steam. Remove lid so liquid can reduce. Bath filets with liquid. Cook for just a few minutes until fish is opaque and flakes with a fork.

Transfer filets to warm plates. Drizzle juices and onions over the fish. Serve with rice and baby greens salad.