Romano Crusted Tilapia

This elegant fish is makes a romantic dinner for two. It is a fairly quick recipe. You can make it while you sip a glass of Chardonnay, and the two of you are discussing your upcoming vacation to Aspen. Or will Vail be better this year?

Romano Crusted Tilapia

2 tilapia fillets (4-6 oz. each)

1 cup of Romano cheese, grated

1 cup or so of flour for dredging (I use whole wheat flour)

1 egg, beaten

1 clove of garlic, chopped

1 tbsp. of olive oil

a spot of white wine (whatever you are sipping will do)

1 scoop of capers, drained

1/4 cup of chicken stock

a squeeze of lemon

salt & pepper

a knob of butter

Dredge the tilapia fillets in plain flour.
Mix Romano into flour.
Dip the fillets in the egg, and dredge a second time through the flour and cheese mix.
Heat up a pan and pour some olive oil into it.
Place the Romano crusted tilapia fillets in the frying pan and fry them until they are brown on both sides.
Remove the Romano crusted tilapia fillets from the pan and keep them warm.
Add some more olive oil to the pan and sauté the garlic in the oil.
Add white wine, capers and chicken stock to the frying pan.
Squeeze lemon juice over the frying pan and season with salt and pepper.
Allow the sauce to reduce by half.
Remove the sauce from the heat and add the butter.
Place the Romano crusted tilapia fillets on serving dishes and pour sauce over them.

Options: Add chopped tomatoes to the pan at the same time as the garlic. This adds nutrients, flavor, and color.

Make it a meal: Serve with steamed sugar snap peas—no seasoning.

Wine: Chardonnay, of course. Open another bottle.