Tilapia Piccata

I updated my tilapia piccata recipe, so I have posted it again.  We made it the other night outside on the side burner of the grill. Made spiced, grilled purple cauliflower with toasted walnuts as the side dish.

Ingredients

1/2 teaspoon salt, divided

1/8 cup milk

3 tablespoons chopped fresh parsley

1/4 teaspoon black pepper, divided

3 tablespoons all-purpose flour (I used gluten-free)

1/4- 1/3 cup breadcrumbs (for crunchier exterior)

1 egg, slightly beaten

2 (6-ounce) tilapia fillets

3 tablespoons butter, separated into 1 T each

2 Tablespoons olive oil

1/4 cup white wine

Thinly-sliced scallion (small onion)

3 tablespoons fresh lemon juice

2 tablespoons drained capers

1 T lemon zest (optional) (Use if you like a really lemony flavor)

Preparation

Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, and flour in a large shallow dish. Salt and pepper fish and dip in milk, shake off and dredge fish in flour mixture, then in egg and then in breadcrumbs.  Set aside. Add 1 T olive oil and then melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add fish to pan; cook about 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm in oven on low heat, 175-225 degrees.

Add 1 T butter and olive oil to same pan; cook scallions for a few minutes, stirring constantly, until soft; add wine, lemon juice/zest, and capers to pan; cook for a minute or so. Remove from heat. Add remaining tablespoon butter to pan; stir until butter melts. Pour sauce over fish; garnish with fresh parsley.