Friday, March 9, 2012

Tilapia Piccata

If you are thinking I am posting a lot of fish recipes lately, you are correct. My husband requested more Fish and less Chicken. I used to make Chicken Piccata all the time. I love the combination of lemon, butter and capers. I really enjoyed this dish with Tilapia instead. Lighter and healthier. I love the flavors of lemon, garlic and capers together. I think I am the main one in our home that loves Piccata, but when I make it, everyone empties their plate quickly, so I am assuming they like it too. 
Tilapia Piccata
adapted from closet cooking
4 tilapia fillets 
1/4 tsp salt
1/8 tsp pepper
2 tablespoon olive oil
2 tablespoon butter
1/4 cup dry white wine
1/2 cup chicken stock
1 lemon (juiced)
1 lemon (sliced)
2 garlic cloves minced
4 tablespoons capers
2 tablespoons butter
2 tablespoon fresh parsley (chopped)

Season the fish with salt and pepper.
Heat the oil and butter in a pan.
Add the fish and fry until golden brown on both sides, about 2-3 minutes per side and set aside.
Add the wine to deglaze the pan.
Add the chicken stock, lemon juice, lemon slices, minced garlic, and capers and simmer to reduce the liquids by half.
Stir in the butter and pour over the fish and garnish with fresh chopped parsley.
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  1. What a wonderful Lent recipe. I bookmarked it to make later. Thanks for sharing with us.

  2. I adore piccata but never thought about making it with tilapia! Great idea.


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