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
GRILLED TILAPIA PICCATA
We aren't big fish eaters, but a friend made this for us, and we couldn't believe how wonderful it was! Now we eat it regularly. I love making it for guests because it's simple, looks lovely and tastes restaurant-worthy. -Beth Cooper, Columbus, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk lemon zest, lemon juice, oil and garlic until blended; stir in capers and 2 tablespoons basil. Reserve 2 tablespoons mixture for drizzling cooked fish. Brush remaining mixture onto both sides of tilapia; sprinkle with salt and pepper., Grill tilapia on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 3-4 minutes on each side. Drizzle with reserved lemon mixture; sprinkle with remaining basil.
Nutrition Facts : Calories 206 calories, Fat 8g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 398mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
TILAPIA PICCATA
Make and share this Tilapia Piccata recipe from Food.com.
Provided by Kim127
Categories Tilapia
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions (omitting the salt and fat) Drain.
- Stir in tomatoes, 1/4 tsp salt, parsley, and 1/8 tsp pepper. Set aside and keep warm.
- Combine remaining 1/4 tsp salt, remaining 1/8 tsp pepper and flour in a large shallow bowl. Dredge fish in flour mixture.
- Melt 1 tbsp butter in a large non-stick skillet over medium-high heat.
- Add fish to pan and cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork (or til its done like you want).
- Remove fish from pan and keep warm.
- Add wine, juice and capers to pan, cook 30 seconds. Remove from heat. Add remaining 2 tbsp butter to pan, stir until butter melts.
- Serve fish with sauce and pasta.
Nutrition Facts : Calories 493, Fat 12.6, SaturatedFat 6.7, Cholesterol 108, Sodium 526.3, Carbohydrate 49.5, Fiber 2.5, Sugar 2.7, Protein 42.7
FISH PICCATA
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.
TILAPIA PICCATA WITH SNAP PEAS
Provided by Marge Perry
Categories Quick & Easy Mother's Day Backyard BBQ Dinner Lunch Seafood Tilapia Grill Grill/Barbecue Healthy Sugar Snap Pea Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Season tilapia with 1/2 teaspoon salt; place 1 fillet in center of 1 half of each piece of foil. Sprinkle each fillet with 2 tablespoons lemon juice and 1 teaspoon capers. Toss snap peas with potatoes and remaining 1/2 teaspoon salt; divide evenly among packets. Dot each fillet with 1 tablespoon butter. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup wine into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open. Serve with lemon wedges.
TILAPIA PICCATA
I adapted my favorite Picatta recipe for tilapia, the real chicken of the sea. A real big winner in my house!
Provided by presvicki
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and dry tilapia fillets.
- Season the flour with salt, pepper, garlic powder and onion powder in a bowl.
- Mix milk and eggs in separate bowl.
- Dip fillets into the flour mixture, then the egg milk mix and coat with a final dredge of flour.
- Heat oil in a skillet, saute fillets browning on both sides for 4 to 5 minutes.
- Transfer to a serving dish.
- Pour off all but 2 tbsp of oil. Then add butter, brown slightly.
- Stir in lemon juice, capers, sweet vermouth and parsley. Simmer for 1-2 minute.
- Spoon over fish and enjoy!
Nutrition Facts : Calories 589.5, Fat 39.5, SaturatedFat 13.8, Cholesterol 151.4, Sodium 1069.1, Carbohydrate 28.4, Fiber 1.5, Sugar 0.6, Protein 31.6
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