Created by: Sue Lau
Created on March 13, 2013
"This might actually eclipse chicken piccata and I do love me some chicken piccata. Bill says it's the best tilapia he ever ate. I kind of think so too. And it's easy easy to make and very quick."
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Prep Time: 5mPT5M
Cook Time: 10mPT10M
The ingredients blended so nicely with the wine sauce and tasted so good with the fish. I used a thick piece of cod fillet. It paired well with a specialty salad of beets, goat cheese and walnuts..
- 8 ounces tilapia fish filets
- Salt and pepper
- Garlic powder
- All purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 12 ounces sauvignon blanc (or other dry white wine)
- 1/4 cup chopped shallots (or red onions)
- 2 tablespoons lemon juice
- 1 to 2 tablespoons capers (small capers)
- 2 tablespoons chopped fresh parsley
What You Will Need
No special items needed.
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.
- Serving Size: 1 (336.9 g)
- Calories 510.2
- Total Fat - 29.8 g
- Saturated Fat - 10.8 g
- Cholesterol - 77.6 mg
- Sodium - 885 mg
- Total Carbohydrate - 9.7 g
- Dietary Fiber - 0.9 g
- Sugars - 1.3 g
- Protein - 20.8 g
- Calcium - 24 mg
- Iron - 1.2 mg
- Vitamin C - 14.9 mg
- Thiamin - 0 mg