TILAPIA PICCATA
Pan seared tilapia in a bright, briny and buttery sauce made with lemons, butter and capers, on the table in under 30 minutes.
Provided by Kelly Wildenhaus | the hungry bluebird
Categories Main Course
Time 20m
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat and add olive oil and butter. Blot tilapia dry and season both sides with salt and pepper and then dredge in flour, shaking off excess. Add to pan and brown 4 - 5 minutes per side. Remove to plate and set aside.
- Turn heat down and add garlic, shallots and lemon slices. Sauté for about 30 to 60 seconds, until starting to soften and fragrant. Pour in wine and stir and deglaze the pan, scraping up any browned bits. Cook until reduced by half.
- Add chicken stock, lemon juice and capers. Simmer and stir for 2 - 3 minutes until reduced by about half. Stir in a small knob of butter, if desired, to finish off sauce and make it extra silky.
- Taste for salt, pepper and acidity, adjust if needed. Return tilapia to skillet, simmer, spooning sauce over fish until warmed through. Sprinkle with chopped fresh parsley and serve immediately. Enjoy!
Nutrition Facts : Calories 326 kcal, Carbohydrate 9 g, Protein 36 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 106 mg, Sodium 283 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving
TILAPIA PICCATA RECIPE
An elegant dish of lightly pan-fried tilapia fillets in a sauce of white wine, fresh lemon juice and capers. A go-to recipe for special occasions.
Provided by Doug DuCap
Categories Brunch Dinner Entree Lunch Main Course
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Dry the fillets with paper towels and sprinkle both sides with salt and pepper. Spread the flour out on a plate.
- Heat the olive oil and 1 tablespoon of the butter over medium heat until the butter sizzles. Lightly dredge the fillets in the flour, shake off the excess and put them in the pan.
- Pan fry the fillets until lightly browned on both sides, about 2 to 3 minutes per side. Remove the fish from the pan and keep it warm.
- Raise the heat to medium-high and add the wine to the pan, stirring up any browned bits of flour. Add the shallots and cook for 1 to 2 minutes, or until shallots are softened.
- Stir in the lemon juice and capers and cook 1 minute. Turn off the heat and stir in the remaining tablespoon of butter. Spoon the sauce over the fish and sprinkle with parsley.
Nutrition Facts : Calories 301 kcal, Carbohydrate 19 g, Cholesterol 43 mg, Fiber 2 g, Protein 13 g, SaturatedFat 5 g, Sodium 523 mg, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 10 g
PAN-FRIED TILAPIA
Steps:
- Heat butter and olive oil in a large skillet over medium heat. Add onion, garlic, Cajun seasoning, basil, parsley, and lemon-pepper seasoning. Stir until fragrant, about 30 seconds. Add tilapia fillets and increase heat to medium-high.
- Cook tilapia until opaque and easily flaked with a fork, 3 to 4 minutes per side. Adjust temperature if it browns too quickly.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 1.7 g, Cholesterol 56.9 mg, Fat 9.7 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 4.3 g, Sodium 268.4 mg, Sugar 0.2 g
EASY PAN-FRIED TILAPIA
Steps:
- Dry tilapia fillets and cut each in half. Season each fillet with Cajun seasoning, salt, and pepper. Dredge in flour to coat, shaking off excess.
- Melt butter and oil in a large heavy skillet over medium-high heat. Pan-fry fish quickly, working in batches if needed, until edges appear white, 3 to 4 minutes. Flip and continue to cook until easily flaked with a fork, 3 to 4 minutes more. Remove to a plate and keep warm.
- Heat the same pan over medium-high heat. Saute onion until soft, about 5 minutes. Pour white wine into the pan, reduce heat, and let simmer until reduced by about half, 5 to 7 minutes. Drizzle sauce over fish before serving and garnish with capers.
Nutrition Facts : Calories 274 calories, Carbohydrate 8.8 g, Cholesterol 56.3 mg, Fat 14.2 g, Fiber 0.8 g, Protein 24.3 g, SaturatedFat 4.9 g, Sodium 425.7 mg, Sugar 1.1 g
PAN SEARED TILAPIA IN WHITE WINE LEMON SAUCE RECIPE - (4.1/5)
Provided by á-30688
Number Of Ingredients 7
Steps:
- Cut the tilapia fillet in half so you have two smaller pieces. Make sure to really pat the fish down with the paper towel so that you get a really good sear. It should be relatively dry to the touch (or as dry as possible for a fish to be.) Dredge the two pieces lightly in the flour and shake off the rest. It should just be a thin white dusting of flour. Now season each side with seasoning salt and put to the side. Heat olive oil in a non-stick skillet over medium-high heat and place the fish in. Season the fish with the sea salt and sear on both sides until the fish develops a nice brown color and is white in the center. Now splash in the white wine and the butter and stir around. The sauce will thicken very quickly due to the fish being dusted in the flour. Remove the fish from the pan, pour sauce over fish, and squeeze with some lemon for a burst of freshness. I served my fish with a salad made of arugula, red onion sliced thinly, and some toasted almonds. I whipped up a quick vinaigrette (balsamic vinegar, olive oil, chopped garlic, salt and pepper). This recipe is super healthy and extra delicious.
TILAPIA WITH LEMON CAPER SAUCE
My husband and I are always trying to increase the amount of fish in our diet. This recipe is fast, easy and enjoyable, even for non-fish lovers. -Catherine Jensen, Blytheville, Arkansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle tilapia with salt and pepper. Dust lightly with flour., In a large skillet, heat oil over medium heat. Add tilapia; cook until lightly browned and fish just begins to flake easily with a fork, 3-5 minutes per side. Remove from pan; keep warm., Add broth, lemon juice, butter and capers to same skillet; cook and stir until mixture is reduced by half, about 5 minutes. Spoon over tilapia. If desired, serve with pasta and lemon wedges.
Nutrition Facts : Calories 207 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 500mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
PAN FRIED TILAPIA
Make and share this Pan Fried Tilapia recipe from Food.com.
Provided by Cattleships
Categories Tilapia
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Warm up olive oil in a 10" or 12" skillet.
- Mix the corn meal and Old Bay seasoning thoroughly, then spread out on a platter.
- Coat tilapia fillets lightly, but thoroughly with corn meal and Old Bay mixture.
- Lay coated fillets in hot olive oil (medium-medium high heat) and cook until golden on the bottom, then turn fillets over and repeat.
- Do not overcook the fish--it's easy to do.
- While fillets are cooking, combine Miracle Whip, sweet relish, and lemon juice and stir until well blended, then serve with the fish.
- It's quick, easy, and doesn't require a lot of cleanup.
- Steamed carrots or broccoli and some form of potatoes go well with this.
PAN FRIED TILAPIA WITH WHITE WINE AND CAPERS
I found This recipe on CDKitchen, Submitted by: Jerrie, from Rhode Island (serving size: 1 fillet and 2 tablespoons sauce). POINTS: 5; EXCHANGES: '12 Starch, 4 Very lean Meat.
Provided by Chef Lyle
Categories Tilapia
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 6 ingredients, stirring well with a whisk; set aside.
- Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
- Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired.
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