Tilapia Piccata

Tilapia Piccata

Derived from the classic chicken picatta, this dish works so well because the fish works perfectly with the buttery lemon sauce, piqued with the briny capers.

Ingredients

2 tilapia fillets

salt 

pepper

cayenne pepper (optional)

flour

 1T olive oil

1T butter

1/4C white wine

1/2C chicken stock

lemon juice, from 1/2 a lemon

lemon slices, from the other half

1 or 2T capers

1T dijon mustard

1T flour (reserve some from dredging), stirred with 1T cold water

2 or 3T butter

2 or 3T fresh parsley, chopped

Directions

Preheat oven to 250 degrees.

Heat olive oil and butter in skillet - med. high heat.

Season fish with salt, pepper, and cayenne (if using).  Dredge in flour.

Shake off excess flour and cook fish about 2 minutes on each side.

Remove fish from pan to baking pan and keep warm in the oven.

Deglaze the pan with the white wine.  Add broth, lemon juice, lemon slices, capers, dijon, and flour mixture.  Whisk together and bring to a simmer.  Simmer until sauce begins to thicken.  Stir in butter until smooth and cook until sauce is thickened and silky.

Just before serving, stir in the parsley.

Serve fish, spoon sauce on top.

Serve with rice, angel hair pasta, or as I did...

Orzo pasta with fresh diced tomatoes, olives, and lemon juice