Tilapia Piccata | Popular Recipes

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Tilapia Piccata

"Low cholesterol and alcohol free, this healthy fish version of chicken piccata pleases even my 5-year-old son. Serve with green beans or broccoli and whole wheat couscous, rice, or pasta."

Ingredients :

  • 4 (4 ounce) fillets tilapia
  • salt and ground black pepper to taste
  • 1/4 cup all-purpose flour, divided
  • 1 teaspoon garlic powder
  • 1/4 cup margarine, divided
  • 2 tablespoons lemon juice
  • 2 tablespoons capers, drained and smashed
  • 1/2 cup fish stock
  • 1 tablespoon chopped fresh parsley

Instructions :

Prep : 15M Cook : 4M Ready in : 23M
  • Season tilapia fillets on both sides with salt and pepper.
  • Mix 3 tablespoons flour and garlic powder together in a shallow bowl. Dredge tilapia fillets in flour mixture; shake off excess.
  • Melt 3 tablespoons margarine in a large skillet over medium-high heat. Cook fillets in the hot margarine for 2 minutes. Flip; cook until crust is crisp and flesh just starts to flake when pressed with a fork, about 1 minute more. Transfer fillets to a paper towel-lined plate.
  • Melt remaining 1 tablespoon margarine in the same skillet over medium heat. Scrape the browned bits of fish off the bottom of the skillet with a wooden spoon. Stir in remaining 1 tablespoon flour until thickened. Add lemon juice and capers.
  • Pour fish stock into the skillet; cook, stirring frequently, until reduced by half, 5 to 10 minutes. Return fillets to the skillet and spoon reduced stock on top. Garnish with parsley.

Notes :

  • Substitute vegetable oil for the margarine if preferred.
  • It is easy to make fish broth by boiling bonito flakes and straining them out. Substitute chicken broth if preferred.
  • Substitute 1 teaspoon dried parsley for the fresh parsley if desired.

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