Menu Enter a recipe name, ingredient, keyword...

Tilapia Piccata

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 4 tilapia or other sustainable flaky white fish fillets (1 3/4 lbs. total)
  • Salt and pepper to taste
  • 1 cup flour, for dredging
  • 4 tablespoons EVOO
  • 4 tablespoons butter
  • 2 lemons 0 1 sliced, 1 juiced (about 3 tablespoons)
  • 1 large shallot, finely chopped
  • 2 large cloves garlic, finely chopped
  • 1/2 cup dry white wine or dry vermouth
  • 2 tablespoons capers, drained
  • 1 handful flat-leaf parsley, chopped (about 2 tablespoons)

Details

Preparation

Step 1

Preheat oven to the lowest setting Add a platter and 4 definer plates; let warm wile you make the tilapia.

Pat the fish dry; season with salt and pepper. Place the flour on a large plate. Dredge the fish lightly in the flour, shaking off the excess.

In a large skillet, heat 2 tablespoons EVII, two turns of the pan, over medium-high. When the oil begins to smoke, melt in 1 tablespoons butter. Add 2 fillets and cook until opaque in the center, 2 to 4 minutes per side. Transfer the fish to the warm platter in the oven. Wipe the skillet clean, then repeat with the remaining 2 tablespoons EVOO, 1 tablespoon butter and 2 fillets.

Wipe the skillet clean, then add 1 tablespoons butter. When the butter melts, add the lemon slices and cook turning once, until lightly browned, 2 to 3 minutes. Place the lemon slices on top of the fish.

Add the shallot and garlic to the skillet and stir until softened, about 1 minute. Add the wine, capers, parsley and lemon juice. Swirl i the remaining 1 tablespoon butter and simmer until the sauce thickens slightly, about 1 minute. Divide the fish among the warm plates. Season the lemon sauce and spoon over the fish.

You'll also love

Review this recipe

Coconut Curry Tilapia, Spinach and Coucous Shredded Grilled Tilapia Tacos