Serves: 4-6 - Cooking Method: Stovetop - Total Time: 30 minutes
Tilapia Picatta recipe for a quick easy dinner. Fish fillets simmer in a lemony, butter sauce enhanced with white wine, sherry and capers. Light, lean and very healthy. A great week night meal or perfect for entertaining.
What's for Dinner:
Pacific Coast Salmon Cakes with Wasabi Aioli
White Chocolate Cranberry Cheesecake
A great introduction to fish for kids. Serve the browned fish fillets cut into bite-sized pieces and the sauce in a small bowl to use as a dip. We tell the kids that fish is a "Smart Food" and play math games throughout dinner with the kids winning more and more math problems as they get 'smarter' and 'smarter' with each bite of fish.
Tilapia Fillets, 4 oz each - 6
Flour – ¼ cup
Pepper – ¼ tsp
Salt – ¼ tsp
White Wine – ¼ cup
Cooking Sherry – ¼ cup
Lemon Juice – 4 Tbsp
Butter – 4 Tbsp
Capers – 2 Tbsp
Parsley – 2 Tbsp
1. Into a ziplock bag, place: flour, pepper and salt. One at a time, put fish in flour bag, seal and shake to coat outside of fillet.
2. Heat 4 Tbsp Olive Oil in sautee pan. Add floured fish to pan and brown for several minutes on each side until cooked through. Place fillets on serving platter and set aside.
3. Using non-metal spatula, scrape bottom of sautee pan to loosen any particles. Add White Wine, Cooking Sherry, Lemon Juice, Butter, and Capers and simmer sauce for 2 minutes or until butter melts.
4. Add fish back to pan and sprinkle with parsley. Heat for 2-3 minutes. Platter fish over Jasmine Rice and pour pan sauce on top of fish.
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