Tilapia Picatta with Roselle

Ingredients

• (4) 6 oz. Tilapia Filets
• ¼ Cup Wheat Flour
• ¼ tsp. Salt
• ¼ tsp. Pepper
• 4 Tbsp. Butter (divided)
• ¼ Cup White Wine
• 3 Tbsp. Lemon Juice
• 1 Tbsp. Capers, Drained.
• 1 Large Bunch Roselle Leaves.

Instructions

1. Wash roselle leaves. Remove stems and chop coarsely. Set aside.
2. Mix flour, salt, and pepper in a shallow plate.
3. Coat fish in flour mixture.
4. Melt 2 Tbsp. butter in pan over medium heat. Cook fish in butter until lightly browned and cooked through. Remove fish from pan. Add roselle leaves to pan and cook on medium-low heat until soft.
5. Add wine, lemon juice, and 2 Tbsp. of butter to the roselle and combine to make a sauce.
6. Add fish to pan and stir to coat. Add capers. Serve over rice or pasta and top fish with cooked greens.

Notes