Tilapia Piccata recipe

All Recipes Best Recipe Seafood Fish Tilapia

Ingredients

4 (4 ounce) fillets tilapia
salt and ground black pepper to taste
¼ cup all-purpose flour, divided
1 teaspoon garlic powder
¼ cup margarine, divided
2 tablespoons lemon juice
2 tablespoons capers, drained and smashed
½ cup fish stock
1 tablespoon chopped fresh parsley

Nutrition Info

250.6 calories
carbohydrate: 7.6 g
cholesterol: 41 mg
fat: 13 g
fiber: 0.5 g
protein: 24.7 g
saturatedFat: 2.3 g
servingSize: -
sodium: 442.5 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season tilapia fillets on both sides with salt and pepper.

  2. Mix 3 tablespoons flour and garlic powder together in a shallow bowl. Dredge tilapia fillets in flour mixture, shake off excess.

  3. Melt 3 tablespoons margarine in a large skillet over medium-high heat. Cook fillets in the hot margarine for 2 minutes. Flip, cook until crust is crisp and flesh just starts to flake when pressed with a fork, about 1 minute more. Transfer fillets to a paper towel-lined plate.

  4. Melt remaining 1 tablespoon margarine in the same skillet over medium heat. Scrape the browned bits of fish off the bottom of the skillet with a wooden spoon. Stir in remaining 1 tablespoon flour until thickened. Add lemon juice and capers.

  5. Pour fish stock into the skillet, cook, stirring frequently, until reduced by half, 5 to 10 minutes. Return fillets to the skillet and spoon reduced stock on top. Garnish with parsley.

Recipe Yield

4 servings

Recipe Note

Low cholesterol and alcohol free, this healthy fish version of chicken piccata pleases even my 5-year-old son. Serve with green beans or broccoli and whole wheat couscous, rice, or pasta.

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