Tilapia filets with caper butter sauce

4 tilapia filets
All purpose flour
Corn flour or fine ground corn meal
Dried tarragon
2 dried real lemon packets
Salt and pepper

Mix equal parts flour and corn flour or corn meal in a flat shallow dish large enough to lay the filet without touching the sides.
Add salt, pepper, tarragon and dried real lemon to taste. For a cup of flour (half corn and half flour) I used about a tablespoon of tarragon and a 1/2 teaspoon of pepper, a teaspoon of salt and 2 packets of the dried real lemon. You could use a lemon pepper seasoning instead.

Dredge the fillets in the seasoned flour, shaking off the excess. The filets should be lightly dusted with the flour mixture.
Heat your sauté pan and add a pat or so of butter to coat the bottom of the pan. When the butter starts to froth, add the filet with the nicest looking side down and cover with a pot lid. This will help the fish steam and cook faster.
After a minute or so, when the bottom of the fish is beginning to brown, flip and continue cooking on the other side until the fish begins to separate very slightly into segments.
Remove the fillets from the pan and place on a warmed plate.
If the butter in the pan is too dark, wipe the pan with a paper towel to remove the residue.
Add fresh butter to the pan over medium heat and add a couple tablespoons of drained capers. If you really like capers (as I do) add more to taste.
Heat quickly, remove pan from heat and stir in about 3 tablespoons of cold butter. Swirl gently in the pan, this will form the sauce so do not heat the butter too much or it will break.

Pour the sauce over the center of the fillets and serve immediately.

YUM rated 4/5