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Tilapia in Capone Sauce




Source of Recipe


st louis journal


List of Ingredients




8 (6 to 8 oz.) tilapia fillets
2 lb. unsalted butter (as needed)
2 cups plain dry bread crumbs
2 tbsp. chopped fresh parsley
1/2 cup sugar
1 tbsp. seafood (Old Bay) seasoning
1 tsp. salt
1 tsp. pepper
1/4 tsp. crushed red pepper
Lemon for garnish
Capone Sauce
Fresh asparagus
Yukon Gold baby potatoes



Recipe



Preheat oven to 375 degrees.
Mix together bread crumbs, parsley, sugar, seafood seasoning, salt and pepper. Melt half the butter. Dip tilapia in butter and dredge in breading.
Rub sides and bottom of nonstick baking pan with butter. Place tilapia in pan with a teaspoon of butter on each filet. Bake in preheated oven 8 to 10 minutes until barely done.

Spoon tablespoon of sauce on each fillet. For garnish, remove tips of lemon, cut in half and place a half on each fillet.

Capone Sauce: In small bowl, combine 1/2 cup extra-virgin olive oil, 1/4 cup chopped fresh parsley, 1/2 teaspoon crushed red pepper, 1 tablespoon chopped garlic and 2 tablespoons roughly chopped, fresh oregano. Set aside at room temperature.

Asparagus: Trim 1-1 1/2 inches from bottoms of asparagus. Boil 3 minutes, then cool in an ice bath. Rub asparagus in butter and deep-fry.

Yukon Gold Baby Potatoes: Boil potatoes 15 minutes and cool. Add salt and butter to taste.