Tilapia Piccata
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“This is from the March 2007 issue of Cooking Light.”
Tilapia Piccata
2 recipe photos
READY IN:20mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 8 ounces uncooked orzo pasta (about 1 1/2 cups)
- 3⁄4 cup grape tomatoes, halved
- 1⁄2 teaspoon salt, divided
- 3 tablespoons fresh parsley, chopped
- 1⁄4 teaspoon black pepper, divided
- 3 tablespoons all-purpose flour
- 4 (6 ounce) tilapia fillets (about 6 oz each)
- 3 tablespoons butter, divided
- 1⁄4 cup white wine
- 3 tablespoons fresh lemon juice
- 1 tablespoon drained capers
Directions
- Cook pasta according to package directions (omitting the salt and fat) Drain.
- Stir in tomatoes, 1/4 tsp salt, parsley, and 1/8 tsp pepper. Set aside and keep warm.
- Combine remaining 1/4 tsp salt, remaining 1/8 tsp pepper and flour in a large shallow bowl. Dredge fish in flour mixture.
- Melt 1 tbsp butter in a large non-stick skillet over medium-high heat.
- Add fish to pan and cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork (or til its done like you want).
- Remove fish from pan and keep warm.
- Add wine, juice and capers to pan, cook 30 seconds. Remove from heat. Add remaining 2 tbsp butter to pan, stir until butter melts.
- Serve fish with sauce and pasta.
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Tilapia Piccata