TILAPIA PICCATA
Steps:
- 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.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 7.6 g, Cholesterol 41 mg, Fat 13 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 2.3 g, Sodium 442.5 mg, Sugar 0.5 g
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