Tilapia Piccata is based on the traditional Veal Piccata for a Lenten version of the Italian dish using delicious tilapia.
I think one of my favorite Italian dishes is Piccata, which I adore with chicken. It really is quite simple to make whether you use chicken, veal, or in this case, fish. It has a bright lemony flavor given depth from the wine, and pairs perfectly with either rice or risotto, pasta or polenta and a salad on the side.
Besides being perfect for Lent, it is also easy on the hips and very healthy. It is quite easy to make on any weeknight when you want something extraordinary, but simply don’t have the time to invest. Whether your dinner is a special meal, or just a tired evening after work, pamper yourself with this quick to make dish and the best part is that you don’t have to tell anyone how easy it is to prepare.
I do hope you enjoy! We love this in our home.
by Sue Lau | Palatable Pastime
- 8 ounces tilapia fish filets
- salt and pepper
- Garlic powder
- All purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 ounces sauvignon blanc (or other dry white wine)
- 1/4 cup chopped shallots or red onions
- 2 tablespoons lemon juice
- 1 to 2 tablespoons small capers
- 2 tablespoons chopped fresh parsley
- Rinse fish and pat dry; season each side with salt pepper and a little garlic powder, then dredge each side of the fish in flour to coat; shake off excess.
- Melt butter in a large nonstick skillet with the oil and when moderately hot, pan fry fish 2-3 minutes per side or until just firm- some pieces are thicker, others are thinner and they don’t always have a set time. (Check it with a fork to see if it flakes if you’re not sure)
- Remove fish to a plate and keep warm.
- Add shallot/onion to skillet and cook until tender and beginning to caramelize, then add wine and stir up all the bits or brown in the skillet, then add lemon juice and cook, stirring, until wine sauce is reduced by about half.
- Stir in the capers and parsley, and then spoon sauce over warm fish.
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