Tilapia piccata, also known as tilapia tilapia piccata, is an appetizing and delightful dish that combines the delicate flavor of tilapia with a tangy lemon sauce. Originating from Italy, this culinary creation is a delectable blend of textures and flavors that will tantalize your taste buds. If you're looking for a quick and easy meal that's bursting with flavor, this recipe is sure to satisfy. With just a few simple ingredients and steps, you can create a restaurant-quality meal in the comfort of your own home.
Check out the recipes below so you can choose the best recipe for yourself!
TILAPIA PICCATA
Make and share this Tilapia Piccata recipe from Food.com.
Provided by Kim127
Categories Tilapia
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 493, Fat 12.6, SaturatedFat 6.7, Cholesterol 108, Sodium 526.3, Carbohydrate 49.5, Fiber 2.5, Sugar 2.7, Protein 42.7
TILAPIA PICCATA (TILAPICCATA)
Steps:
- For the fillets: Preheat oven to 375. Rinse and pat dry talapia fillets. Spray a non-reactive baking dish with oil and arrange fillets in single layer. Pour 1/2 of the lemon juice over the fish. Salt and pepper to taste. Bake for 35-45 minutes until white and flakey. Sprinkle 1/4 cup of chopped parsley (or less) lightly and evenly over fillets for last 5-10 minutes of baking. For the onion mix,while fish is baking: In a medium saute pan, heat olive oil. Saute onions, garlic, remaining lemon juice, salt and pepper to taste. Add mushrooms as onions just begin to turn translucent. If using artichoke hearts and/or black olives, add to pan as onions begin to turn golden. Add capers and remaining parsley to pan when all other ingredients are done, to warm and blend flavors, 5 minutes or less. Plate fillet(s) and serve onion mixture as side. Couscous, rice, quinoa,pasta or wheatberries make a nice accompaniment with onion mix on top.
GRILLED TILAPIA PICCATA
We aren't big fish eaters, but a friend made this for us, and we couldn't believe how wonderful it was! Now we eat it regularly. I love making it for guests because it's simple, looks lovely and tastes restaurant-worthy. -Beth Cooper, Columbus, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk lemon zest, lemon juice, oil and garlic until blended; stir in capers and 2 tablespoons basil. Reserve 2 tablespoons mixture for drizzling cooked fish. Brush remaining mixture onto both sides of tilapia; sprinkle with salt and pepper., Grill tilapia on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 3-4 minutes on each side. Drizzle with reserved lemon mixture; sprinkle with remaining basil.
Nutrition Facts : Calories 206 calories, Fat 8g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 398mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
TILAPIA PICCATA WITH SNAP PEAS
Provided by Marge Perry
Categories Quick & Easy Mother's Day Backyard BBQ Dinner Lunch Seafood Tilapia Grill Grill/Barbecue Healthy Sugar Snap Pea Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Season tilapia with 1/2 teaspoon salt; place 1 fillet in center of 1 half of each piece of foil. Sprinkle each fillet with 2 tablespoons lemon juice and 1 teaspoon capers. Toss snap peas with potatoes and remaining 1/2 teaspoon salt; divide evenly among packets. Dot each fillet with 1 tablespoon butter. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup wine into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open. Serve with lemon wedges.
GRILLED TILAPIA PICCATA FOR TWO
We aren't big fish eaters, but a friend made this for us, and we couldn't believe how wonderful it was! Now we eat it regularly. It's simple, looks lovely and tastes restaurant-worthy. -Beth Cooper, Columbus, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk lemon zest, lemon juice, oil and garlic until blended; stir in 3 teaspoons basil and capers. Reserve 1 tablespoon mixture for drizzling over cooked fish. Brush remaining mixture onto both sides of tilapia; sprinkle with salt and pepper., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tilapia, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until fish just begins to flake easily with a fork. Drizzle with reserved lemon mixture; sprinkle with remaining basil.
Nutrition Facts : Calories 206 calories, Fat 8g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 398mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
Tips:
- Use a large skillet or sauté pan to ensure the tilapia fillets have enough space to cook evenly without overcrowding.
- Do not overcrowd the pan with tilapia fillets. If necessary, cook the fillets in batches to prevent steaming.
- Make sure the tilapia fillets are patted dry before cooking. This will help the fish sear properly and prevent it from sticking to the pan.
- Season the tilapia fillets generously with salt and pepper before dredging them in flour. This will help enhance the flavor of the fish.
- Use a light hand when dredging the tilapia fillets in flour. Too much flour can make the fish tough.
- Cook the tilapia fillets over medium-high heat until they are golden brown and cooked through. This should take about 3-4 minutes per side.
- Add the lemon juice, capers, and butter to the pan and cook for an additional 1-2 minutes, or until the sauce has thickened.
- Serve the tilapia piccata immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Tilapia piccata is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tilapia fillets are dredged in flour and sautéed until golden brown, then topped with a flavorful lemon-caper sauce. This dish can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice. With its simple ingredients and quick cooking time, tilapia piccata is a great option for busy home cooks.
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