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.


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)


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.

2018-06-06T18:33:44+00:00June 6th, 2018|Recipes|0 Comments

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