Best Tilapia Piccata With Snap Peas Potatoes Recipes

Tilapia Piccata image

Provided by Kim127

Categories Tilapia

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces uncooked orzo pasta (about 1 1/2 cups)
3/4 cup grape tomatoes, halved
1/2 teaspoon salt, divided
3 tablespoons fresh parsley, chopped
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
4 (6 ounce) tilapia fillets (about 6 oz each)
3 tablespoons butter, divided
1/4 cup white wine
3 tablespoons fresh lemon juice
1 tablespoon drained capers

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.

Nutrition Facts : Calories 493, Fat 12.6, SaturatedFat 6.7, Cholesterol 108, Sodium 526.3, Carbohydrate 49.5, Fiber 2.5, Sugar 2.7, Protein 42.7

Tilapia Piccata with Snap Peas image

Provided by Marge Perry

Yield Makes 4 servings

Number Of Ingredients 10

Vegetable oil cooking spray
4 U.S.-farmed tilapia fillets (5 ounces each)
1 teaspoon salt, divided
1/2 cup fresh lemon juice
4 teaspoons capers
12 ounces snap peas
1 pound red potatoes, cut into 1/2-inch pieces
4 tablespoons unsalted butter, cut into 4 pieces
1 cup white wine, divided
1 lemon, cut into 4 wedges

Steps:

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Season tilapia with 1/2 teaspoon salt; place 1 fillet in center of 1 half of each piece of foil. Sprinkle each fillet with 2 tablespoons lemon juice and 1 teaspoon capers. Toss snap peas with potatoes and remaining 1/2 teaspoon salt; divide evenly among packets. Dot each fillet with 1 tablespoon butter. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup wine into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open. Serve with lemon wedges.