Best Tilapia Piccata Tilapiccata Recipes

TILAPIA PICCATA (TILAPICCATA)

Steps:

• For the fillets: Preheat oven to 375. Rinse and pat dry talapia fillets. Spray a non-reactive baking dish with oil and arrange fillets in single layer. Pour 1/2 of the lemon juice over the fish. Salt and pepper to taste. Bake for 35-45 minutes until white and flakey. Sprinkle 1/4 cup of chopped parsley (or less) lightly and evenly over fillets for last 5-10 minutes of baking. For the onion mix,while fish is baking: In a medium saute pan, heat olive oil. Saute onions, garlic, remaining lemon juice, salt and pepper to taste. Add mushrooms as onions just begin to turn translucent. If using artichoke hearts and/or black olives, add to pan as onions begin to turn golden. Add capers and remaining parsley to pan when all other ingredients are done, to warm and blend flavors, 5 minutes or less. Plate fillet(s) and serve onion mixture as side. Couscous, rice, quinoa,pasta or wheatberries make a nice accompaniment with onion mix on top.

TILAPIA PICCATA

Steps:

• Cook pasta according to package directions (omitting the salt and fat) Drain.
• Stir in tomatoes, 1/4 tsp salt, parsley, and 1/8 tsp pepper. Set aside and keep warm.
• Combine remaining 1/4 tsp salt, remaining 1/8 tsp pepper and flour in a large shallow bowl. Dredge fish in flour mixture.
• Melt 1 tbsp butter in a large non-stick skillet over medium-high heat.
• Add fish to pan and cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork (or til its done like you want).
• Remove fish from pan and keep warm.
• Add wine, juice and capers to pan, cook 30 seconds. Remove from heat. Add remaining 2 tbsp butter to pan, stir until butter melts.
• Serve fish with sauce and pasta.