Tilapia Piccata

Photo by Tufgrlz B.
Adapted from rachaelraymag.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelraymag.com

Ingredients

  • 4

    tilapia or other sustainable flaky white fish fillets (about 1 3/4 lbs. total)

  • Salt and pepper

  • 1

    cup flour, for dredging

  • 4

    tablespoons EVOO

  • 4

    tablespoons butter

  • 2

    lemons--1 sliced, 1 juiced (about 3 tbsp.)

  • 1

    large shallot, finely chopped

  • 2

    large cloves garlic, finely chopped

  • 1/2

    cup dry white wine or dry vermouth

  • 2

    tablespoons capers, drained

  • A handful flat-leaf parsley, chopped (about 2 tbsp.)

Directions

Preheat the oven to the lowest setting. Add a platter and 4 dinner plates; let warm while 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 tbsp. EVOO, two turns of the pan, over medium-high. When the oil begins to smoke, melt in 1 tbsp. 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 tbsp. EVOO, 1 tbsp. butter and 2 fillets. Wipe the skillet clean, then add 1 tbsp. 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 in the remaining 1 tbsp. 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.

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