Tilapia With White Wine Caper Sauce Recipes

TILAPIA PICCATA

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!

TILAPIA WITH LEMON CAPER SAUCE

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.

PAN FRIED TILAPIA WITH WHITE WINE AND CAPERS

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.

TILAPIA WITH CAPERS AND WHITE WINE

Steps:

• Preheat oven to 425 degrees.
• In a medium-hot iron skillet briefly toast fennel seeds.
• In a large Pyrex baking dish sprayed with cooking spray, arrange fillets in a single layer.
• Spread mustard on the fillets, and sprinkle with salt and pepper.
• Top with capers and fennel seeds.
• Pour wine around fish. Oven-roast uncovered for 15-17 minutes, or until cooked through, and some of the wine has evaporated.

PARMESAN CRUSTED TILAPIA WITH LEMON CAPER SAUCE

Steps:

• Prepare Parmesan flour by combining 1/2 cup flour and parmesan cheese in shallow pan, set aside.
• Dredge fish in plain flour, shaking off excess flour.
• Dip in egg wash.
• Coat in parmesan flour mixture.
• Heat non-stick frying pan with olive oil (almost smoking).
• Brown fish on both sides, remove from pan and keep warm.
• In the same pan, add more oil if needed, and sauté garlic.
• Add capers, lemon juice, wine and stock, salt and pepper (artichokes if you like).
• Reduce by half, remove from heat.
• Add butter and melt through.

TILAPIA W/ LEMON CAPER SAUCE

Steps:

• In a large skillet over medium heat pan sauté fish fillets in butter.
• Remove fish and keep warm.
• In the same skillet add shallots and 1 tsp of seasoned flour. Sauté for 5 minutes.
• Add lemon juice and wine. Simmer till sauce is slightly thickened.
• Add capers to sauce and spoon sauce over cooked fish.

TILAPIA WITH WHITE WINE CAPER SAUCE

Steps:

• Place flour in a shallow dish. Season fish with salt and pepper and dredge in flour. Heat oil and 2 tablespoons of butter in a large skillet over medium-high heat. When butter starts to turn nutty brown, add fish; fry until golden brown, about 2 to 3 minutes each side. Transfer fish to plates and cover to keep warm.
• Add wine to the hot empty skillet and using a spatula, scrape any browned bits from the bottom. Let the wine reduce by half and then stir in the garlic, remaining butter and capers. Let sauce simmer for 1 to 2 minutes to blend the flavors. Pour a portion of sauce over each piece of fish and serve immediately.

TILAPIA WITH WHITE WINE CAPER SAUCE

Steps:

• Place flour in a shallow dish. Season fish with salt and pepper and dredge in flour. Heat oil and 2 tablespoons of butter in a large skillet over medium-high heat. When butter starts to turn nutty brown, add fish; fry until golden brown, about 2 to 3 minutes each side. Transfer fish to plates and cover to keep warm.
• Add wine to the hot empty skillet and using a spatula, scrape any browned bits from the bottom. Let the wine reduce by half and then stir in the garlic, remaining butter and capers. Let sauce simmer for 1 to 2 minutes to blend the flavors. Pour a portion of sauce over each piece of fish and serve immediately.