There are only 6 ingredients required to make this meal and it can be thrown together in under 15 minutes. Tilapia is dredged in flour, quickly sautéed and then a really simple pan sauce is made with butter, wine (or vermouth, in my case), lemon juice, and capers. Fresh, flavorful and fast – there’s not much not to like here. The recipe does include more butter than I’ve been cooking with lately but it still only clocks in at just over 200 calories per serving so I have no problem enjoying it a few times a month.
By Tracey
Tilapia Piccata
just barely adapted from Cooking Light
(Note: the pan sauce has a strong lemon flavor, which we enjoyed, but feel free to use slightly lemon juice if you prefer something slightly more mild.)
Ingredients:
- 4 (6 oz) tilapia fillets
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons butter, divided
- 1/4 cup dry vermouth
- 3 tablespoons fresh lemon juice
- 1 tablespoon drained capers
Directions:
In a wide, shallow dish, stir together the flour, salt, and pepper. Dredge the fish in this flour mixture, coating both sides lightly. Add 1 tablespoon of the butter to a large nonstick skillet and set over medium-high heat. When the butter has melted and the pan is hot, add the fish. Cook for about 1 1/2-2 minutes on each side, or until the fish is browned on both sides and cooked through. Remove the fish to a plate and tent with foil to keep warm.
Add the vermouth, lemon juice, and capers to the pan and cook for 30 seconds. Remove the pan from the heat and add the remaining 2 tablespoons of butter. Stir until melted and combined. Spoon the sauce over the fish and serve.
